Brownies

• Preheat the oven to 175C°/350F° and place a rack in the lower rack of the oven.
   
• Grease and line a 22-cm ( 9-inches) round springform and line it with parchment paper. 
   
• In a small bowl, combine 75 grams all-purpose flour, 20 grams of cocoa powder, 1/4 teaspoon baking powder, and a pinch of fine sea salt. Give it a quick whisk and set it aside for now.
   
• Place 250 grams dark chocolate (66 to 70%) and 135 gram salted or unsalted butter in a heatproof glass or metal bowl. Melt the butter and chocolate in a heatproof glass or metal bowl over simmering water. Remove the bowl when the chocolate is just almost melted. 
   
•  Meanwhile, place 385 grams white sugar, 250 grams cold eggs ( about 5 large eggs), and 1 teaspoon of vanilla bean paste in a large bowl and whisk together quickly until just combined. About 1 minute.
   
• Next, stir in the warm chocolate-butter mixture. Whisk together as little as possible. About 30 seconds
   
• Fold in the flour-cocoa mixture, carefully combined with a spatula or a whisk, and don't overwork the brownie batter. Tap the bowl against the counter a couple of times to remove any air bubbles.
   
• Pour the brownie batter into the prepared springform.
   
• Bake for 30 minutes, don't overbake. It is better to remove the brownie from the oven a minute too early than a minute too late.
   
• Remove the brownies from the oven, and cool down completely.
   
• Chill in the freezer (or fridge) for at least 1 hour before spreading the bounty layer on top.
   

Bounty Layer
 

• In a medium bowl, combine 235-gram desiccated coconut, 300 grams of sweet condensed milk, a pinch of fine sea salt, and 1 teaspoon vanilla bean paste.
   
• Pull the chilled brownie from the freezer ( or fridge) and spread the coconut mixture into an even layer on top of the chilled brownie. Press it firmly down.
   
• Place the brownie back in the freezer (or in the fridge) to chill while preparing the chocolate glaze.

Caramel Chocolate Glaze
 

• In a small saucepan, place 75-gram white sugar, 100 grams salted or unsalted butter, 100 gram dark chocolate 66 to 70% , 200 gram heavy cream, 1 tablespoon glucose ( optional), and a pinch of sea salt.
   
• Cook over medium heat, constantly stirring, until it just slightly thickens, about 12 to 15 minutes. Remove from heat and cool down for at least 15 minutes.
   
• Pull the chilled brownie from the freezer ( or fridge) and pour the slightly cooled chocolate glaze on top of the bounty layer.
   
• Refrigerate for 15 minutes or until the chocolate glaze is almost set before spreading the "rice crispy milk chocolate candy" on top. Press the candy down slightly to attach it to the chocolate glaze.
   
• Chill in the fridge overnight. 
   
• Cut into the desired size, about 12 to 14 small pieces, serve, and enjoy!
   
• Leftovers can be stored tightly wrapped in the refrigerator for up to 7 days. Or you can freeze them, covered, in double plastic wrap for one month. When ready to enjoy, take the brownies out of the freezer and defrost in the fridge for 6 hours.