Originally aired March 19, 2012
- 1 cup plus 1 tablespoon sugar, divided
- 3/4 cup butter
- 6 eggs
- 3 cups chocolate syrup
- 1 1/2 cups all-purpose flour
- 7 ounce sweetened, condensed milk
- 1/2 cup butterscotch chips
- 1/2 cup chocolate chips
- 1 cup shredded coconut
- Nonstick spray, for the baking tray
Position a rack in the center of the oven and preheat to 325F.
Cream 1 cup sugar and the butter in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the butter to soften at room temperature before beginning.) Paddle on low speed, then medium, for a total of 2-3 minutes. Add the eggs all at once, and paddle at low speed until blended, about 1 minute. Add the syrup and paddle for another minute; the mixture will be very wet, but thats okay. Paddle on low speed for about 1 minute, then stop and scrape. Add the flour, paddle on low for 1 minute, then scrape. Paddle on low until thoroughly mixed; the mixture will still be very wet and look a little grainy.
Spray a 13x9x2-deep baking tray with nonstick spray and line the bottom with parchment paper. Pour the batter into the pan. It wont even come halfway up the sides.
In a large bowl, mix together the sweetened, condensed milk, butterscotch chips and chocolate chips. Spread over top of unbaked brownie mix, covering the surface. Spread shredded coconut on top.
Bake brownies until crispy, the batter begins to pull away from the sides of the pan, and a toothpick inserted to the center comes out clean, about 30 minutes. The top of the coconut will appear toasted.
Remove the tray from the oven and let the brownies cool in the pan. Cover cutting board with parchment paper. Sprinkle the brownies with the remaining tablespoon sugar and gently turn the brownies out onto the parchment paper by inverting the tray. Peel off the parchment if it is stuck to the brownies.
Cut the brownies into 6 even strips (1 1/2 inches each) along the length of the batch, then crosswise at 3-inch intervals to make 24 brownies.