c. unsalted butter
oz. bittersweet chocolate
c. all-purpose flour
c. cream of coconut (not coconut milk)
c. heavy cream
Heat oven to 350 degrees F. Line two 9- by 13-inch baking pans with nonstick foil, leaving a 3-inch overhang on two sides. In a large bowl, toss the berries with 2 tablespoons sugar. Let sit, tossing occasionally, for at least 30 minutes. Meanwhile, place the butter and the chocolate in a medium saucepan and cook, stirring, over medium-low heat until melted. Remove from heat and whisk in the remaining 1 1/2 cups sugar, then the eggs. Add the flour and stir until smooth. Divide the batter between the prepared baking pans. Bake until a wooden pick inserted in the center comes out with moist crumbs attached, 12 to 15 minutes. Let cool completely in the pan. Using an electric mixer, beat the cream of coconut and cream in a large bowl until stiff peaks form. Gently fold the berries and their juices into the coconut-cream mixture; spoon the cream-berry mixture over one pan of brownies. Use the foil overhangs to lift the remaining brownie layer out of the pan. Invert onto a cutting board and gently peel away the foil. Invert again onto a cookie sheet and gently slide on top of the cream-berry mixture. Cover and freeze for at least 6 hours or up to 2 days. Use the foil overhangs to lift and transfer to a cutting board. Let sit for 5 minutes, then cut into bars.