Coconut and White Chocolate Dream Brownies.

Coconut and White Chocolate Dream Brownies

1 cup bleached all-purpose flour
½ cup bleached cake flour
2 tablespoons unsweetened al kalized cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon baking powder
1/8 teaspoon salt
½ pound (2 sticks) unsalted butter, melted and cooled to tepid
4 ounces unsweetened chocolate, melted and cooled to tepid
4 large eggs
1 cups plus 1 tablespoon granulated sugar
1½ teaspoons vanilla extract
4 bars (1.9 ounces each) chocolate-covered coconut candy (such as Peter Paul Mounds), cut into ½-inch chunks
1 cup sweetened flaked coconut
1 cup white chocolate chips (or chunks)

Sift the all-purpose flour, cake flour, cocoa powder, baking powder and salt onto a sheet of waxed paper.

In a medium-size mixing bowl, whisk the melted butter and melted chocolate until well blended. In a large mixing bowl, whisk the eggs until blended, about 15 seconds.

Add the sugar and whisk until combined, about 30 seconds. Blend in the vanilla extract and melted butter-chocolate batter, mixing thoroughly until the particles of flour are absorbed, using a whisk or flat wooden paddle.

Stir in the chunks of candy, flaked coconut and white chocolate chips (or chunks).

Scrape the batter into the prepared pan and spread evenly. Smooth the top with a rubber spatula.

Bake the brownies in the preheated oven for 35-40 minutes, or until set. Let the brownies stand in the pan on a cooling rack for 3 hours. Refrigerate for 45 minutes.

With a small, sharp knife, cut the brownies into quarters, then cut each quarter into four squares. Remove the brownies from the baking pan, using a small offset spatula. Store in an airtight tin. Serve within three days.

Note: Another name for alkalized cocoa powder is Dutch-processed cocoa. It has been treated with alkali to help neutralize the acidity.