Layered Coconut Almond Brownies
- Ready In:
- 1hr
- Ingredients:
- 19
- Yields:
-
3-4 dozen
ingredients
-
BROWNIE BOTTOM
- 1 1⁄4 cups butter (no subs!)
- 3⁄4 cup unsweetened baking cocoa
- 4 eggs, beaten
- 2 cups white sugar
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla
- 3⁄4 cup chopped slivered almonds
- 1⁄2 cup mini chocolate chip (optional)
-
COCONUT FILLING
- 1 cup sugar
- 1 cup half-and-half cream or 1 cup full-fat whole milk
- 24 large marshmallows
- 1 (14 ounce) package flaked coconut
-
TOPPING
- 1 1⁄4 cups semi-sweet chocolate chips
- 3⁄4 cup sugar
- 1⁄4 cup butter (no subs!)
- 1⁄4 cup half-and-half cream or 1/4 cup milk
- 1⁄2 cup 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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