Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1 1/2 cups (330g) dark brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tablespoon (15ml) vanilla extract
  • 2 1/2 cups (312g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1/2 cup (40g) unsweetened shredded coconut
  • 1/2 cup (60g) chopped walnuts or pecans

Instructions:

  1. Preheat oven. Set your oven to 180°C (350°F) and grease your 9x13 pan thoroughly.
  2. Melt butter. Melt 1/2 cup unsalted butter and let it cool for 5 minutes. <small>Note: Adding hot butter to eggs can scramble them.</small>
  3. Mix sugars. Whisk the melted butter and 1 1/2 cups dark brown sugar until the mixture looks like wet sand.
  4. Add liquids. Beat in the 3 large eggs one at a time, followed by the 1 tablespoon of vanilla extract.
  5. Whisk dry. In a separate bowl, combine 2 1/2 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp sea salt.
  6. Combine stages. Fold the dry ingredients into the wet until just a few streaks of flour remain.
  7. Fold mix ins. Gently stir in the 1 1/2 cups chocolate chips, 1/2 cup coconut, and 1/2 cup walnuts.
  8. Spread batter. Transfer to the pan and smooth the top with a spatula.
  9. Bake time. Bake for 30 minutes until the edges pull away and the top is golden brown.
  10. Cool down. Let the pan sit for at least 20 minutes before slicing. <small>Note: The bars continue to set as they cool.</small>