Coconut Brownies

This recipe is from page ?? of The Best of Gourmet 1995, a magazine compilation I picked up at the SF Public Library book sale for a dollar last Sunday. The brownies need four ounces of unsweetened chocolate melted together with six tablespoons of butter and then mixed with a cup of sugar, two eggs, and a teaspoon of vanilla. Add to that a cup of flour mixed with a teaspoon of baking powder and a quarter teaspoon of salt, then throw in 3/4 cup of shredded coconut and bake in a greased 8x11 pan at 375 for 17 minutes.

They will be thin and you'll have to spread them with a spatula to the edge of the pan, but it's hard to burn them. I way overbaked these, making them hard and dry once cooled, because the chunks I yoinked from the pan as it was cooling kept tasting raw-ish. This is okay. Stop baking these when your toothpick comes out dry and the sides start to pull away, and they'll be fine.

Chief Taster Matt ("CTM"), who likes coconut, thinks these had a cakey, crumby consistency, less enjoyable than fudgy brownies he's had.