Coco Loco Brownies
Nb persons: 16
Yield: one bar
Preparation time:
Total time:
Source: Rachel Ray Magazine
| 1 2/3 c. | sugar |
| 1 stick | unsalted butter , room temperature |
| 1 c. | unsweetened cocoa powder |
| 3/4 tsp. | salt |
| 2 tsp. | vanilla extract |
| 3 large | eggs |
| 1 c. | flour |
| 1 1/2 c. | natural almonds, toasted and chopped |
| 3/4 c. | semisweet chocolate chips |
| 2 c. | shredded sweetened coconut |
| 1/2 c. | sweetened condensed milk |
Preheat the oven to 325 degrees. Grease a 9x13 baking dish; line the crosswise with a 14 inch piece of parchment paper, allowing the ends to hang over the sides.
In a large saucepan, cook the sugar and butter over medium ehat, whisking occasionally, until bubbling. Remove fromt he heat and stir in the cocoa powder and 1/2 tsp. salt; let cool 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.
in a medium bowl, combine the coconut, sweetened condensed milk and remining 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.
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