Coconut Butterscotch Brownie

Actually today is a sad day, my neighbor had passed away. I could hear his daughter crying from behind my door. I could not believe myself that  after knowing my neighbor had passed, I was really shaken up and kept thinking of the times when we would just say hello whenever he would pick his mail up. I know that I just had to get my mind off from thinking about him and I may seem crazy but I just went to the kitchen and baked me some brownie and sat on the couch and ate almost half of it. As you can see, the pictures look horrible but I had to put it up.  On the other hand, this brownie is a winner; or so I say because I love love coconut...

Ingredients

2/3 cup (135 grams) granulated white sugar
1/3 cup (75 grams) soft natural buttery spread*
1 teaspoon pure vanilla extract
1 large egg
1/3 cup (45 grams) all-purpose flour
1/3 cup (35 grams) Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 cup (60 ml) light sour cream
1/4 cup of butterscotch chips, optional
4 tbsp sweetened coconut, toasted

Method

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Spray an 8 inch (20 cm) square pan with a nonstick vegetable cooking spray.
In the bowl of your electric mixer, or with a hand mixer, beat the sugar and buttery spread until smooth. Beat in the vanilla extract and egg.
In a small bowl, whisk together the flour, cocoa powder, and baking powder. Fold this flour mixture into the sugar and buttery spread mixture. Stir in the sour cream.
Pour into the prepared pan and smooth the top. Sprinkle the coconut and butterscotch chips. Bake for about 15 - 20 minutes, or until the edges start to pull away from the sides of the pan and the center of the brownies is still slightly soft. (Do not over bake or the brownies will be too dry.)
Remove from oven and place on a wire rack to cool. These brownies can be frozen for a month or two ( In my case, the brownie never stays for more than a day)