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Almond Coconut Brownies

I combined a couple of my favorite brownie recipes and came up with this. My family has always enjoyed brownies and this has become a special treat.
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min. + cooling
  • Makes
    4 dozen

Ingredients

  • 3/4 cup butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 3 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • 3/4 cup chopped slivered almonds
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 cup sugar
  • 1 cup 2% milk
  • 24 large marshmallows
  • 1 package (14 ounces) sweetened shredded coconut
  • TOPPING:
  • 1 cup semisweet chocolate chips
  • 3/4 cup sugar
  • 1/4 cup butter
  • 1/4 cup milk
  • 1/4 cup chopped slivered almonds, toasted

Directions

  • In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla (batter will be thick).
  • Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
  • In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
  • In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator.
Nutrition Facts
1 each: 206 calories, 11g fat (7g saturated fat), 24mg cholesterol, 59mg sodium, 28g carbohydrate (23g sugars, 1g fiber), 2g protein.

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