Coconut-Almond Brownies

I think there must be thousands of recipes for brownies!  Sometimes I get over-whelmed with so many versions of brownies when I want a brownie.  When I saw Paula Deen’s magazine that had 7 big batches of homemade goodness (meaning brownies), I quickly opened it up to the brownie section.  Okay, I was sold, I had to buy the magazine….besides, I do love Paula.  I lived in Savannah for almost 35 years and we all love Paula. Anyway, all her brownie recipes looked great, especially the Coconut-Almond Brownies.  What’s not to love, after all the recipe is for a brownie!!!  If you love the candy bar Almond Joy, your sure to love this brownie.  Took them to work and they loved them!    I hope you enjoy this brownie as much as I do!

 

Happy Brownie Baking!

 

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Ingredients:

 

1 cup unsalted butter, cubed

2 (4-ounce) bars,  bittersweet chocolate, chopped

2 cups firmly packed brown sugar

2 teaspoons vanilla extract

4 large eggs

1 and 3/4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1 (7-ounce) bag sweetened flaked coconut

1 cup toasted slivered almonds, coarsely chopped

1/2 cup sweetened condensed milk

 

Directions:

 

1. Preheat oven to 350F.  Spray a 13 x 9-inch baking pan with nonstick baking spray with flour.   Line pan with parchment paper, allowing excess to extend over the sides of the pan; spray parchment paper 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 1-1/2 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 (cooled and chopped), and condensed milk (not evaporated).  Spread coconut mixture over the batter in pan.  Spread remaining batter over coconut mixture.

5. Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Let cool completely in pan on a wire rack.  Using excess parchment paper as handles, lift brownies out of pan and cut into squares.  Store in airtight containers for up to 3 days.

 

Recipe from magazine “Cooking with Paula” Jan/Feb 2014

“Irresistable Brownies-7 Batches of Homemade Goodness”

 

 

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