Recipe originally published on KetovangelistKitchen.com on 12/17/19. It has been lightly edited for re-publication.
The secret that makes these spicy (in the non-heat sense) brownies so dang good is a little bit of something called Garam Masala. The nutshell is it's a spice blend, originating on the Indian subcontinent, that's most frequently associated with classic curry dishes like Tikka Masala.
Don't let that scare you off!
The spice blend itself can vary a bit, but it's mostly made of things we associate with baking like cinnamon, mace, and cardamom, toasted together with a little pepper and a few other spices, then ground up into a powder. It can be used in both savory and sweet dishes, and it is a beautiful accompaniment to chocolate.
Coconut and coconut milk are frequently used ingredients in Indian cooking, and so I simulated a little "magic" coconut and chocolate to compliment the spicy richness of the brownie. Think of the coconut and chocolate topping you will find on a "magic" cookie bar. That's what I was going for, minus the sweetened condensed milk, and I have to say it worked out pretty well.