CLASSIC BROWNIES

Steps:

• 1. Adjust oven rack to middle position and preheat to 325 degrees. Prepare pan with aluminum foil, sprayed with nonstick cooking spray. 2. If using nuts, toast in oven until fragrant, 5 to 8 minutes. Set aside to cool. 3. Whisk flour, salt, and baking powder in medium bowl. 4. Melt chocolate and butter in double boiler, stirring occasionally, until smooth. When chocolate mixture is completely smooth, remove bowl from heat and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous. 5. Transfer batter to prepared pan; smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours. 6. FOR THE COCONUT-PECAN TOPPING: Whisk egg yolks, sugar, and salt in a small nonreactive saucepan until combined. Whisk in butter, then gradually whisk in heavy cream and vanilla extract. Cook over low heat, stirring constantly, until the mixture is fluffy, begins to thicken, and registers about 180 degrees on an instant-read thermometer, 8 to 12 minutes. Off heat, stir in pecans and coconut. Spread topping evenly onto cooled brownies, cover with foil, and refrigerate until set, about 2 hours. (Store leftovers in an airtight container in the refrigerator.)