Boy Scout Cake

Ingredients:

• 1 cup (220 g) unsalted butter, plus extra for greasing the pan
• 2 and 1/4 cups all-purpose flour, plus extra for dusting the pan
• 1.5 cups firmly packed light brown sugar
• 3/4 tsp baking soda
• 0.5 tsp fine salt
• 2 large eggs
• 1 tsp vanilla extract
• 1.5 tbsp. semi-sweet chocolate granules
• 1 cup tightly packed coconut flakes

Preparation:

1. Preheat oven to 190°C. Grease and flour a 22x32cm glass baking dish.
2. Place the sugar in a large bowl. Heat the butter in a small skillet over medium heat, shaking the pan occasionally, until foam subsides, the bubbles subside, and the butter begins to darken, about 7 minutes.
3. Remove the pan from the heat when the butter is golden and the solids are light brown. The butter will continue to darken. Let cool for 5 minutes. Stir the browned butter into the sugar until it is completely moistened and resembles wet sand.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
4. Meanwhile, in another medium bowl, whisk together the flour, baking soda, and salt. Stir the eggs and vanilla extract into the brown sugar mixture. Gradually add the flour mixture and mix until a thick, smooth dough forms. Stir in the chocolate chips and coconut flakes. Pour the dough into the prepared pan and spread it out evenly.
5. Bake until lightly browned around the edges, crisp and bubbly in the center, and until a toothpick inserted into the center comes out with a few moist crumbs, about 25 minutes. Let cool for at least 1 hour. Cut into squares and serve.