I wanted a brownie that tasted like a certain coconut-and-chocolate Girl Scout cookie without that bland cookie getting in the way. At first, I wanted a gooey, melty caramel on top of these brownies, but on my first attempt, the caramel-coconut mixture cooked more than I had planned. But that slight crunch really hit the spot—an excellent textural contrast to the fudgy brownies. So I kept it that way.
English chef Gill Meyer's love of rye flour shows up all over his book Gather, but this recipe, paired with chocolate and fresh bay leaves is deliciously haunting.