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Toasted Coconut Cashew Brownies
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Prep Time:
25 minutes
Total Time:
2 hours 15 minutes
Upgrade your brownies with cashews and coconut for a decadent holiday treat.
Ingredients:
  • 1 cup sweetened flaked coconut
  • 4 oz unsweetened baking chocolate, chopped
  • 3/4 cup butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 cup Gold Medal™ all-purpose flour
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup cashews, chopped
  • 2 tablespoons finely chopped crystallized ginger
Instructions:
  • Preheat the oven to 350°F. Line an 8-inch square pan with foil, making sure to leave a 2 to 3-inch overhang on two opposite sides; then, generously spray the foil with cooking spray.
  • Spread a generous amount of coconut in a single layer on a cookie sheet. Bake for about 8 minutes, or until beautifully toasted, stirring every 2 minutes for even cooking. Let it cool for 10 minutes before using.
  • In a large microwavable bowl, heat chocolate and butter on High for 1 minute 30 seconds to 2 minutes, stirring every 30 seconds until melted and smooth. Whisk in granulated sugar and brown sugar. Add eggs one at a time, stirring just until blended after each addition. Finally, whisk in flour, vanilla, and salt.
  • Fold the fragrant toasted coconut, crunchy cashews, and zesty ginger into the batter before transferring it into the pan.
  • Bake for 44 to 46 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely for about 1 hour on a cooling rack. Use foil to easily lift from the pan, then cut into 4 rows by 4 rows.

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