Tropical Breeze Brownies

Preheat the oven to 350 degrees F. Butter and flour an 8 by 9 inch square baking pan.

Melt together the butter, the semisweet chocolate and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, coffee granules, vanilla, coconut extract and sugar. Stir the warm chocolate mixture into the egg mixture and allow to come to room temperature.

In a medium bowl, mix together the flour, the baking powder and the salt. Add the cooled chocolate mixture. Toss 1 teaspoon of flour over half of the toasted coconut and chocolate-covered pomegranate seeds. Fold into the batter.

Bake for 25 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the oven. Bake for an additional 10 to 15 minutes or until a toothpick comes out clean. Allow to cool throughly.

For the ganache:

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly before spreading on the brownies. Top with remaining toasted coconut.