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Coco Loco Brownies




Source of Recipe


Everyday w/Rachael Ray, 9/08






List of Ingredients



• 1 2/3 cups sugar
  
• 1 stick (4 oz) unsalted butter, at room temperature
  
• 1 cup unsweetened cocoa powder
  
• 3/4 tsp salt
  
• 2 tsps pure vanilla extract
  
• 3 large eggs
  
• 1 cup flour
  
• 1 1/2 cups natural almonds, toasted and chopped
  
• 3/4 cup semisweet chocolate chips
  
• 2 cups shredded sweetened coconut
  
• 1/2 cup sweetened condensed milk
  






Instructions



1. Preheat the oven to 325. Grease a 9-by-13-inch baking dish; line crosswise with a 14-inch piece of parchment paper, allowing the ends to hang over the sides.
   
2. In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from the heat and stir in the cocoa powder and 1/2 tsp salt; let cook for 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition. Whisk in the flour, then stir in 1 cup almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and the chocolate chips.
   
3. In a medium bowl, combine the coconut, sweetened condensed milk and remaining 1/4 tsp salt. Spoon the coconut mixture in dollops over the surface of the batter. Bake until the coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes. Let cool completely before cutting into 16 bars.
   






Final Comments


Makes 16 bars