Coconut Burfi Brookies

Yield: 9, one 9×9 pan

prepPreheat oven to 300°F / 150°C
prepGrease and line a 9×9-inch square pan with parchment paper
2 tbsp / 20 g coconut powder (optional)	Toast coconut powder 300°F / 150°C, 5–8 min		Drop all 3 batters into pan, tap & smooth	Bake 350°F / 175°C, 25–30 min	Press down gently while hot, top with reserved chocolate	Bake 350°F / 175°C, 3–4 min to melt chocolate	Swirl chocolate with toothpick, sprinkle remaining coconut	Cool completely, chill 4 hr, cut
2 1/2 tbsp / 38 g salted butter, room temperature	Beat butter, sugars, toasted coconut, baking soda & salt 3 min
3 tbsp / 37 g dark brown sugar, packed
3 tbsp / 37 g granulated sugar
1/4 tsp baking soda
1/2 tsp kosher salt
2 tbsp applesauce	Mix in applesauce & vanilla 1 min
1 tsp vanilla extract
1/2 cup / 63 g all-purpose flour	Stir in flour & chocolate chips
1/3 cup / 50 g white chocolate chips, plus 2 tbsp reserved for garnish
1/2 cup / 50 g semisweet chocolate chips, plus 2 tbsp reserved for garnish
1/4 cup / 42 g bittersweet chocolate	Increase oven to 350°F / 175°C	Melt chocolate, butter & milk over medium-low heat
2 tbsp / 26 g unsalted butter
1/3 cup / 78 g whole milk
1/3 cup / 65 g granulated sugar	Whisk in sugars, cocoa, baking powder, salt & vanilla
1/3 cup / 65 g dark brown sugar
1/2 cup / 31 g unsweetened cocoa powder, sifted
1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp vanilla extract
1/2 cup / 62 g all-purpose flour	Whisk in flour until smooth
1 cup / 53 g unsweetened finely shredded coconut, plus 1 tbsp for garnish	Mix coconut, salt, cardamom & condensed milk
1/4 tsp kosher salt
1/2 tsp ground cardamom
3 tbsp / 50 g sweetened condensed milk

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