Coconut Almond Brownies Recipes

COCONUT ALMOND BROWNIES

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour. Line pan with parchment paper, allowing excess to extend over sides of pan; spray parchment with baking spray. In a large microwave-safe bowl, combine butter and chocolate. Microwave on HIGH, in 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth, about 1½ minutes total. Add sugar and vanilla, stirring to combine. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together flour, salt, and baking powder. Add flour mixture to chocolate mixture, stirring to combine. Spread half of batter in prepared pan. In a medium bowl, stir together coconut, almonds, and condensed milk. Spread coconut mixture over batter in pan. Spread remaining batter over coconut mixture. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely in pan on a wire rack. Using excess parchment as handles, lift brownies out of pan, and cut into squares. Store in airtight containers for up to 3 days.

ALMOND COCONUT BROWNIES

Steps:

• 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.

COCONUT ALMOND BROWNIES

Steps:

• Line a 9-by-9-inch pan with foil and coat it with nonstick cooking spray.
• Mix brownies according to package directions using 4 tbsp. melted butter and 2 eggs. Transfer to prepared pan and bake for 15 minutes.
• Meanwhile, combine condensed milk and coconut in a medium bowl; set aside.
• Remove brownies from oven and spoon coconut mixture over top. Gently spread mixture to cover the par-baked brownies. Sprinkle with almonds and return to oven. Bake for 15 to 20 minutes. Brownies will leave some crumbs on a toothpick but will be baked through. Cool completely before serving.
• For regular brownie mix, use directions for 9 x 9-inch pan.

ALMOND COCONUT BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth.
• Cool slightly.
• Add sugar.
• Stir in the eggs, flour, almonds and vanilla.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking pan.
• Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.
• 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.
• Yield: 4 dozen.