Charleston Receipts comes through again with a wonderful brownie recipe. This is more of a blondie brownie but chock full of coconut and nuts. The original recipe calls for pecans (of course) but I decided to use some walnuts I had left over in their place. I think either works fine for this. I also reduced the nuts from 1 full cup to 1/2 cup since I'm not a huge fan of brownies with more nuts than brownie.
This is baked in two stages with a cookie/cake crust on the bottom. Be sure when you do this one that you make sure your crust is nicely browned before you add your other ingredients. The "topping" is very wet and if the crust isn't done it will soak through and be a bit mushy on the bottom. I found this out the hard way.
This has an intense caramel flavor balanced by the chewiness of the coconut and the nutty flavor of the walnuts (or pecans).
The original recipe is by Mrs. A Franz Witte, Jr. (Lula Thomas Jenkins) in case you're interested.
1/2 cup butter softened
1 cup sifted all purpose flour
4 tbls. brown sugar
1 1/2 cups brown sugar
2 eggs, beaten
1/2 tsp. vanilla
1 cup coconut
1/2 cup walnuts (or pecans)
1/2 tsp. baking powder
Pre-heat oven to 350°. Mix butter, flour, 4 tbls. brown sugar together. Press into 9" square pan and bake for 15 to 20 minutes. Mix remaining ingredients in order listed and spread on top of first mixture. Bake for 20-25 minutes.