Almond Brownie with a coconut twist

Its a lovely weather nowadays in Bangalore.Dry and sunny during the day when you can dry your laundry in minutes,dark and breezy towards the evening.Often followed by gentle showers that bring a new lease of life to all the living.It is such a combination of warm and cool that I cant help thinking of a similar delightful culinary combo-warm brownie with cool and creamy vanilla ice cream.An anytime mood lifter, and everyone's favourite in the family.
I decided to bake brownies today evening before husband returned from work.While I was preparing and baking,it was a blazing sun out side and just as I was taking out the ice cream from the freezer to serve,I could hear the roar of black clouds approaching my balcony...hot and cool..sun and rain. brownie and ice cream..such a tantalising play of temperatures!

Today,I decided to ditch the regular walnut brownie for an almond one with a coconut twist.
Below given is the almond brownie recipe

Ingredients

2 eggs
1/2cup butter
1/2 cup chopped almonds
1/2 cup flour
1/2 cup cocoa powder
2/3 cup brown sugar if you are using sweet cocoa powder and 1cup if you are using non sweet coco powder
1/2 tsp baking powder
1 tsp vanilla essence

*For the coconut twist
Instead of vanilla essence I used 2 tsp of coconut liquor(I used Malibu rum)
plus two large spoon of dessicated dry coconut

Preheat the oven to 180 degree.
Grease a small cake tin and keep aside
Melt the butter for 15 sec in the microwave and beat in the sugar.
Beat in the eggs one by one and add the rum or vanilla essence.
Sieve the cocoa powder,flour plus baking powder together into the mix.
I generally like to roast the nuts before adding for that special aroma but you can use them anyway you like.Add the roasted almonds and dessicated coconut  to the mix.

Pour the batter into the greased cake pan and bake for 35-40 min until done.
Serve with vanilla ice cream and roasted nuts on the side or just make it gooey with  hot chocolate sauce:)