Bounty-Candy Brownies Recipe

Grease a 9x7-inch baking pan with oil or butter. Put the parchment paper and grease it also with oil or butter. Preheat oven to 175 degrees C or 350 degrees F. 

In a deep bowl, mix sugar and butter, continue beating until smooth. Add eggs, flour, cocoa powder, and baking powder. Continue mixing untill all ingredients are well combined.

Pour the batter into the prepared pan and smooth the top. Bake for 8 to 10 minutes. Do not overbake. Once it is done, set aside and let it cool.

For the coconut layer, place milk in a saucepan over medium heat and once it boils, add the semolina flour. 

Add the butter, sugar, and coconut flakes. Keep stirring until it is bubbly and thick. Let the coconut mixture cool to room temperature.

Pour the coconut mixture over the brownies. Set aside. 

For the chocolate topping, heat a pot of water. Place a heat-proof bowl with the chocolate that fits over the pot. (You can also use a double boiler.) Bring the water to simmer, then turn off the flame and let the chocolate sit until it is melting. Keep stirring the chocolate to melt. Once all the chocolate is melted, remove the bowl from heat.

Pour the chocolate over the brownies and spread evenly. Sprinkle some coconut flakes to decorate. Chill in the refrigerator for 30 minutes. Slice into pieces and serve. 

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