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Almond Coconut Brownies




Source of Recipe


TOH Bulletin Board


List of Ingredients




BROWNIES:
1 1/2 c butter ~ no substitutes
4 squares (1-oz ea) unsweetened chocolate
2 1/4 c sugar
3 eggs, beaten
1 c flour
3/4 c chopped slivered almonds
1 tsp pure 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 13x9" baking pan. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.



Recipe



FILLING:
1 c sugar
1 c milk
24 large marshmallows
1 pkg (14 oz) flaked coconut

In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.

TOPPING:
1 c (6 oz) semisweet chocolate chips
3/4 c sugar
1/4 c butter ~ no substitutes
1/4 c milk
1/4 c 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. 4 dozen browines