Two-Chocolate Brownies

Two-Chocolate Brownies
freezes well!

1 1/3 cups [185 g] flour
1 teaspoon [5 mL] baking powder
1/2 teaspoon [2.5 mL] salt
1 cup [225 g] golden shortening
1 cup [250 mL] cocoa powder
2 cups [400 g] sugar
4 eggs
2 teaspoons [10 mL] vanilla

Topping

1/4 cup [60 g] golden shortening
1/4 cup [60 mL] cocoa powder
1 cup [250 mL] lightly packed brown sugar
1/3 cup [80 mL] light cream
1 1/3 cups [310 mL] grated coconut
1 cup [250 mL] chopped nuts



Preheat oven to 350°F [180°C].
Grease a 13 x 9-inch [33 x 23-cm] cake pan.
Mix together flour, baking powder and salt; set aside.
Melt golden shortening into a large saucepan.
Remove from heat.
Stir in cocoa powder, sugar, eggs, vanilla and already mixed dry ingredients until well blended.
Evenly spread mixture into prepared cake pan.
Bake into preheated oven for 25 to 30 minutes, until set.
Meanwhile, to prepare the topping, melt golden shortening into a large casserole.
Remove from heat.
Well mix in cocoa powder, brown sugar, light cream, grated coconut and chopped nuts.
Evenly spread all over hot baked brownies.
Broil, 4 inches [10 cm] from oven broiler for 1 to 2 minutes, until topping simmers, keeping oven door ajar.
Supervise closely, as coconut browns quickly.
Leave to cool completely, then cut into squares.