Coconut macaroon brownies

Makes: 16 brownies

For the brownies:

½ cup unsalted butter (1 stick), plus more for greasing the pan 4 ounces unsweetened chocolate, coarsely chopped or broken up

1 ¼ cups sugar

2 large eggs, at room temperature

½ cup all-purpose flour 2 tablespoons Dutchprocessed cocoa powder 2 teaspoons vanilla extract

¾ teaspoon fine sea salt

¼ cup mini or regular chocolate chips (optional)

For the coconut mounds: 2 cups sweetened shredded coconut

½ cup sweetened condensed milk

1 egg white

1 teaspoon vanilla extract Pinch of fine sea salt Flaky sea salt, such as Maldon 1. Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.

2. Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it’s just warm to the touch, about 5 minutes.

3. Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.

4. Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.

5. Sprinkle top lightly with flaky sea salt. Bake until coconut mounds are golden brown and the brownie top is set and firm to touch, especially in the center, 25 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.