Espresso Oatmeal Brownies with Coconut Topping

Steps

1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang.
2. Melt the butter. Measure out 25 g of the melted butter for the topping and keep the remaining butter for the batter.
3. Make the topping first: in a small bowl, stir together 30 g of the oats, the shredded coconut, 20 g of the brown sugar and the 25 g of butter set aside for the topping until crumbly. Set it aside.
4. In a large bowl, whisk the unsweetened cocoa powder into the hot espresso until smooth, then whisk in the remaining melted butter.
5. Whisk the granulated sugar and the remaining 50 g of brown sugar into the cocoa mixture, then whisk in the eggs one at a time and the vanilla until glossy, about 1 minute.
6. In another bowl, stir together the flour, the remaining 50 g of oats, the salt and the baking powder.
7. Fold the flour mixture into the chocolate batter until no dry streaks remain, then fold in the chocolate chips.
8. Spread the batter evenly in the pan and scatter the coconut-oat topping over it.
9. Bake 28 to 32 minutes, until the topping is golden and a toothpick in the center comes out with only a few moist crumbs, not wet batter.
10. Cool in the pan on a rack for at least 1 hour so the brownies set, then lift out by the parchment and cut into 12 bars.