Tyler's Brownies

Ingredients

1 cup granulated sugar
1/2 cup toasted shredded coconut (toast @350°F for 5 minutes or until dark golden brown)
3/4 cup flour (rec high quality whole wheat baking flour)
2/3 cup cocoa powder (sifted if lumpy)
1/2 cup powdered sugar (sifted if lumpy)
1/2 cup dark chocolate chips
1/2 cup toasted pecan pieces (toast @375°F for 10 minutes, or 350°F for 15 min or until slightly blackened)
3/4 tsp salt
2 large eggs
1/2 cup coconut oil
2 Tbsp distilled water
1/2 tsp vanilla extract

Preheat the oven to 325°F.
Toast pecans if necessary.
Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, pecans, chocolate chips, and salt.
In a large bowl, whisk together the eggs, coconut oil, water, and vanilla.
Stir the dry mix into the wet mix until just combined.
Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top.
Bake for 44 to 46 minutes, or until a toothpick comes out with only a few crumbs attached. I am baking at 800 ft above sea level in NE GA, USA. (err on the side of less cooked, trust that the brownies will set)
Cool completely before slicing. Let them set into the ideal consistency... if you can wait! Served best with a glass of cold whole milk from a happy cow.