2 sticks (1 cup) unsalted butter, melted
1 3/4 cups (350 grams) light brown sugar
2 large eggs plus 1 egg yolk
1 teaspoon vanilla
1/4 teaspoon salt
2 cups (254 grams) all-purpose flour
1 cup (80 grams) sweetened shredded coconut
8 ounces semisweet chocolate, chopped into chunks
- Preheat oven to 350 degrees F. Line an 8 x 8-inch baking pan with foil and lightly spray with nonstick cooking spray.
- In a large bowl, combine the butter and sugar, stirring together until smooth. Add eggs, egg yolk and vanilla; stir until combined. Stir in the salt and flour until combined. Fold in 3/4 cup coconut and 6 ounces of the chocolate chunks.
- Spread the batter into the prepared pan. Sprinkle remaining coconut and chocolate chunks over the top, pressing gently into the batter. Bake for 40 minutes or until set but still gooey. Cool completely before cutting and serving.