Coconut Brownies

Ingredients

Instructions

Heat the oven to 350 degrees
Lightly grease a 9-by-13-inch baking pan
In a large bowl, whisk together the cocoa powder and ½ cup plus 2 tablespoons boiling water until smooth
Add the unsweetened chocolate and whisk until the chocolate has melted
Whisk in the Extravagonzo Red Chili oil and EVOO
Add the eggs, yolks and vanilla, and continue to whisk until combined
Add the sugar, whisking until fully incorporated
Using a spatula, fold in the flour and salt until just combined
Fold in the bittersweet chocolate pieces
Pour half the batter into the prepared pan and smooth with a spatula
Sprinkle 1 cup of the shredded coconut on top of the batter
Pour in the remaining batter and smooth
Top with remaining coconut
Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.)
Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares