Espresso Brownies with Coconut Macadamia Crust

Servings 12-15 people

Ingredients:

• 1 and 1/2 sticks of unsalted butter (12 tablespoons), plus more for greasing the pan
• 2 cups of sugar
• 4 large eggs
• 1 teaspoon of pure vanilla extract
• 3/4 cup of unsweetened cocoa powder
• 1 cup of all-purpose flour
• 1 teaspoon of salt
• 1 cup of semi-sweet chocolate chips
• 1 cup of chopped fresh macadamia nuts
• 1 cup of shredded coconut

Espresso Brownie Layers:

1. Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan with butter and line it with parchment paper.
2. In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside.
3. Melt the butter and sugar in a large microwave-safe bowl in 30-second increments, stirring until smooth after each interval, until the mixture is smooth.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Stir the flour mixture into the wet ingredients until just combined.
6. Stir in the chocolate chips.

Coconut Macadamia Crust:

1. In a medium bowl, mix together the macadamia nuts and shredded coconut.
2. Press half of this mixture evenly over the prepared pan. Bake for 10 minutes, or until it is lightly browned.

Brownie Layer:

1. Pour the batter into the pan with the coconut mixture. Smooth the top.
2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
3. Allow the brownies to cool completely in the pan before cutting them into squares and serving.

Note: To make it more indulgent, you can drizzle these brownies with espresso glaze once they have cooled.