Lacy coconut-topped brownies + "Cowboys & Aliens"

My sister and I went to the movies to watch “Cowboys & Aliens” last Saturday; I thought it was a fun movie – nothing huge and it won’t become part of my list, but as someone said on Twitter the movie brings Han Solo/Indiana Jones and 007 together – and that, to me, is definitely a bonus. :)

My sister, on the other hand, did not like the movie; luckily there is something she absolutely loved: these brownies. :)

Lacy coconut-topped brownies
slightly adapted from Alice Medrich’s cookie bible

Coconut topping:
2 large egg whites
1 cup (100g) sweetened shredded coconut
¼ cup (50g) superfine sugar
1 teaspoon vanilla extract
large pinch of salt

Brownie:
½ cup (113g/1 stick) unsalted butter
112g (4oz) unsweetened chocolate, coarsely chopped
1 cup + 2 tablespoons (224g) superfine sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 large eggs, cold
½ cup (70g) all purpose flour

Start by making the coconut topping: combine all the ingredients in a medium heatproof bowl. Set the bowl directly over a saucepan of barely simmering water and stir constantly with a silicone spatula, scraping the bottom and the sides to prevent burning. Cook until mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 3-5 minutes. Turn off the heat and remove the bowl from the top of the saucepan (leave the water in the saucepan) and set the mixture aside until the coconut absorbs more of the goop – 30 minutes.
Now, make the brownie batter: preheat the oven to 180°C/350°F. Lightly butter a 20cm (8in) square baking pan, line with foil leaving an overhang in two opposite sides and butter the foil as well.
Place the butter and dark chocolate in a large heatproof bowl and set directly over a saucepan of barely simmering water, stirring occasionally until melted and smooth.
Remove the bowl from the water. Using a silicone spatula, stir in the sugar, vanilla and salt. Add the eggs and stir well. Stir in the flour and beat vigorously with the spatula until the batter is smooth and glossy and begins to pull away from the sides of the bowl. Scrape the batter into the prepared pan and smooth the top.
Using your fingertips, drop the coconut mixture all over the brownie batter. Bake for about 25 minutes or until the brownies puff at the edges and the coconut look deep golden brown and crusty. Let cool completely in the pan over a wire rack. Carefully remove from the pan using the foil and cut into squares to serve.

Makes 16