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Milk Chocolate Brownies

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“Best I ever had. Not too gooey and overly "chocolatey." My wife omitted the coconot ad the nuts. Bought the mentioned old cookbook at a library book sale. I highly recommend the book. Great recipes in it. From "Country Fair Cookbook. Every recipe a Blue Ribbon Winner." By the Food Editors of Farm Journal. Garden City, New York: Doubleday & Company, Inc., 1975. That the recipe states in the book: "No need to frost these brownies. The topping is baked on."”
READY IN:
40mins
SERVES:
24
YIELD:
24 brownies
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in saucepan over low heat. Add 2 cups sugar; beat well. Mix in eggs and vanilla; blend well.
  2. Sift together flour, cocoa, and salt. Add to sugar mixture and mix thoroughly. Stir in coconut. Spread in greased 13 x 9 x 2-inch baking pan.
  3. Combine chocolate pieces, 2 tblsp. sugar and walnuts; sprinkle evenly over batter.
  4. Bake in a 350 F oven 25 minutes or until done. Cool in pan on rack. Cut in 2 1/2 x 1-inch bars. Makes 2 dozen.

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