Coconut Almond Brownies

Coconut Almond Brownies

Taking inspiration from a favorite candy bar, these delectable Coconut Almond Brownies are layered with a gooey mixture of coconut and crunchy toasted almonds.

Coconut Almond Brownies
Makes about 2 dozen
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Ingredients
  1. 1 cup unsalted butter, cubed
  2. 2 (4-ounce) bars bittersweet chocolate, chopped
  3. 2 cups firmly packed brown sugar
  4. 2 teaspoons vanilla extract
  5. 4 large eggs
  6. 1¾ cups all-purpose flour
  7. 1 teaspoon salt
  8. ½ teaspoon baking powder
  9. 1 (7-ounce) bag sweetened flaked coconut
  10. 1 cup toasted slivered almonds, coarsely chopped
  11. ½ cup sweetened condensed milk
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. In a medium bowl, stir together coconut, almonds, and condensed milk. Spread coconut mixture over batter in pan. Spread remaining batter over coconut mixture.
  5. 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.
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