Layered Coconut Almond Brownies
- Ready In:
- 1hr
- Ingredients:
- 19
- Yields:
-
3 dozen
ingredients
-
BROWNIE BOTTOM
- 295.73 ml butter (no subs!)
- 177.44 ml unsweetened baking cocoa
- 4 eggs, beaten
- 473.18 ml white sugar
- 354.88 ml flour
- 4.92 ml baking powder
- 4.92 ml salt
- 9.85 ml vanilla
- 177.44 ml chopped slivered almonds
- 118.29 ml mini chocolate chip (optional)
-
COCONUT FILLING
- 236.59 ml sugar
- 236.59 ml half-and-half cream or 236.59 ml full-fat whole milk
- 24 large marshmallows
- 396.89 g package flaked coconut
-
TOPPING
- 295.73 ml semi-sweet chocolate chips
- 177.44 ml sugar
- 59.14 ml butter (no subs!)
- 59.14 ml half-and-half cream or 59.14 ml milk
- 118.29 ml slivered almonds (can use more or less)
directions
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- In a heavy-bottomed saucepan over low heat, melt butter.
- Remove from heat and stir/whisk in the cocoa powder; cool.
- In a mixing bowl, beat eggs, sugar and vanilla.
- Combine the flour, baking powder and salt; gradually add to the egg mixture; mix/whisk until combined.
- Stir in the cooled chocolate mixture; stir until well combined.
- Add in chocolate chips (if using) and almonds.
- Transfer to prepared baking pan.
- Bake for about 25-28 minutes (do not over bake!).
- Cool on wire rack.
- To make the coconut filling: in a saucepan, combine all filling ingredients; bring to a boil and stir until marshmallows have melted (this also can be done in the microwave).
- Pour over cooled brownie.
- For the topping: In a saucepan combine chocolate chips, sugar, butter and half and half or milk; bring to a boil, stirring until all ingredients are melted and combined.
- Spoon over the coconut filling.
- Sprinkle with almonds.
- Chill for about 3 hours or until set.
- Cut into bars and store in the refrigerator.
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