Brownies with Coconut Topping

I was very intrigued by these "brown-ka-roons" that I found on the Student Stomach blog, since I love chocolate and coconut, and this dessert combines them in one yummy-looking bar. But when I made them last week, they disappointingly came out 1/3 brownie and 2/3 ka-roon. I decided they would be perfect if only there was more brownie than ka-roon, so I made them a second time for my dinner party last night, this time switching up the recipe to make the coconut layer more of a light topping, and lo and behold they did come out perfect - a rich brownie layer to sink my sweet tooth into with an irresistable coconut crunch on top.

Brownies with Coconut Topping

For the brownie layer:
6 tbsp of butter
2/3 cup sugar
2 eggs
1/4 cup hot water
1/4 cup cocoa powder
3/4 cup all purpose flour
1 tsp baking powder (for a lighter, fluffier, cake-like brownie layer)

For the coconut topping:
1 egg
1/3 heaping cup sugar
1 tsp vanilla
1/4 cup hot water
1/2 heaping cup all purpose flour
3/4 cup coconut flakes

Preheat oven to 375 degrees.
For the brownie layer:
Melt butter in a small pot over low heat on the stove. Once melted, place butter in large bowl, and whisk in sugar and salt. Whisk in eggs and water, then cocoa powder, and then gently fold in the flour and optional baking powder and stir until smooth. Spread batter in a 9x9 inch baking pan (or 9-inch round pan if you're me and don't have a square pan). Bake approximately 10-12 minutes until center is firm. Be careful not to overbake it, as it is going back in the oven. Let it cool a little while you prepare the coconut topping.

For the coconut topping:
Rinse out your chocolate bowl, and then whisk egg, sugar, vanilla, and water in it. Gently fold in flour and coconut (except 1/4 cup reserved for sprinkling). With a butter knife, carefully spread dollops of the coconut topping until it evenly covers the brownie layer. Sprinkle reserved 1/4 cup coconut over top. Bake until golden brown on the edges and a knife inserted in center comes out clean, about 20 minutes. Let cool before cutting into squares (or triangles) for serving.