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1
Position a rack in the center of the oven and heat the oven to 325 degrees F. Line the bottom and sides of a 9x13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.
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2
Make the brownie layer:.
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3
In a medium saucepan over medium heat, whisk the butter until it is melted.
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4
Remove the pan from the heat and add the sugar, cocoa powder, and salt.
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Whisk until well blended, about 1 minute.
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6
Add the eggs and vanilla and whisk until smooth.
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7
Add the flour and stir with a rubber spatula until blended.
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8
Scrape into the prepared pan and spread evenly.
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9
Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes.
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10
(The brownie should not be completely baked.)
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11
Remove from the oven and put on a rack.
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12
While the brownie layer is baking, make the macadamia topping:.
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13
In a large mixing bowl, combine the brown sugar and flour.
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14
Whisk until well blended, breaking up any large clumps.
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Add the corn syrup, melted butter, and vanilla.
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Whisk until blended, about 1 minute.
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Add the eggs and whisk just until combined, about 30 seconds.
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18
(Dont overmix or the batter will be foamy.)
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Add the nuts and coconut and stir with a rubber spatula until evenly blended.
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20
Pour the macadamia topping over the warm, partially baked brownie layer.
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Using a spatula, carefully spread the mixture into an even layer.
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22
Return the pan to the oven and bake until the top is golden brown, 37 to 40 minutes.
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23
Transfer the pan to a rack to cool completely.
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24
Using the foil as handles, lift the rectangle from the pan and invert onto a work surface.
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25
Carefully peel away the foil.
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26
Flip right side up.
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27
Using a sharp knife, cut into 2x2-inch squares and then cut each square into triangles.
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28
Make Ahead Tips.
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29
After the brownie and macadamia layers have been baked and cooled, the entire pan can be wrapped in plastic wrap, then foil, and frozen for up to 1 month.
