Recipe: Coconut-Topped Chocolate Brownies (Baker's Chocolate, 1952)

COCONUT-TOPPED CHOCOLATE BROWNIES


1/2 cup sifted all-purpose flour
1/2 teaspoon Calumet Baking Powder
1/4 teaspoon salt
1/4 cup butter or other shortening
1 (1 ounce) square Baker's Unsweetened Chocolate
2 tablespoons honey
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup broken walnut meats
Coconut Topping (recipe follows)

Sift flour once, measure, add baking powder and salt, and sift again; set aside.

Melt shortening and chocolate in mixing bowl over boiling water. When melted, remove from hot water and add honey, brown sugar, vanilla, and eggs. Beat thoroughly. Add flour and mix well, then add nuts. Turn into 8x8x2-inch pan which has been lined on bottom with paper, then greased.

Bake in moderate oven (350 degrees F) 20 minutes. Spread carefully with Coconut Topping; then bake 20 minutes longer. Cool slightly and remove from pan. Cut in squares or rectangles.

COCONUT TOPPING

1 1/2 cups Baker's Coconut, finely cut
1/4 cup sugar
1 unbeaten egg white
1 teaspoon butter
1/4 teaspoon almond extract

Combine all ingredients for the Coconut Topping in the top of double boiler. Cook over boiling water 3 minutes, stirring constantly. Spread as directed above.

Makes about 2 dozen brownies
From: Recipelink.com
Source: Recipe pamphlet: Love Brownies? Baker's Chocolate, General Foods Corp., 1952