Directions

1. 1

   Position your oven rack at the center and preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with aluminum foil, allowing the excess to hang over the sides for easy removal later. Coat the foil with cooking spray to prevent sticking.

2. 2

   Combine the chopped unsweetened chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until the mixture is completely melted and smooth. Alternatively, place the bowl over a pot of gently simmering water and stir occasionally until melted. Remove from heat and let cool for 3 to 4 minutes.

3. 3

   In a medium mixing bowl, whisk together the sugar, baking powder, salt, eggs, and vanilla extract for about 15 seconds until well combined. Add the cooled chocolate mixture and whisk until the batter is completely smooth. Gently fold in the flour with a spatula or wooden spoon, stirring until no white streaks remain. Pour the batter into the prepared pan and spread evenly.

4. 4

   Place the pan in the preheated oven and bake for 22 to 27 minutes, until a toothpick inserted halfway between the center and edge comes out clean. While the brownies bake, heat a medium skillet over medium heat and add the shredded coconut. Toast, stirring frequently, for 5 to 8 minutes until the coconut turns light golden brown. Transfer to a plate and set aside.

5. 5

   Remove the brownies from the oven and immediately sprinkle the butterscotch chips evenly over the entire surface. Let sit undisturbed for about 5 minutes to allow the chips to soften but not fully melt. Using a spatula or table knife, gently spread the softened chips into an even layer across the top. Sprinkle the toasted coconut over the butterscotch layer.

6. 6

   Allow the brownies to cool on a wire rack at room temperature for approximately 2 hours until the butterscotch and coconut topping has completely firmed up. Once cooled, use the foil overhang to lift the brownies from the pan onto a cutting board. Carefully slide the foil out from underneath and cut the brownies into 16 squares of about 2 inches each. Store in an airtight container for up to several days.