Almond Coconut Brownies
Source of Recipe
Internet
List of Ingredients
Yield: 4 dozen
Brownies
1-1/2 cups butter (no substitutes)
4 squares (1-ounce each) unsweetened chocolate
2-1/4 cups sugar
3 eggs, beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract
In a saucepan over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in eggs, flour, almonds and vanilla.
Transfer to a greased 13x9x2-inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Filling
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) flaked coconut
In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
Topping
1 cup (6 ounces) semisweet chocolate chips
3/4 cup sugar
1/4 cup butter (no substitutes)
1/4 cup milk
1/4 cup chopped slivered almonds, toasted
In another saucepan, combine chocolate chips, sugar, butter and milk. Bring to a boil. Spoon over the filling. Sprinkle with almonds.
Chill brownies for 2 hours or until set before cutting. Store in the refrigerator.
Recipe
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