Almond Coconut Brownies Recipe

Ingredients

• 1-1/2 cups butter
• 4 ounces unsweetened chocolate, chopped
• 2-1/4 cups sugar
• 3 eggs, lightly beaten
• 1 cup all-purpose flour
• 3/4 cup chopped slivered almonds
• 1 teaspoon vanilla extract
• FILLING:
• 1 cup sugar
• 1 cup milk
• 24 large marshmallows
• 1 package (14 ounces) flaked coconut
• TOPPING:
• 1 cup (6 ounces) semisweet chocolate chips
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• 3/4 cup sugar
• 1/4 cup butter
• 1/4 cup milk
• 1/4 cup chopped slivered almonds, toasted

Directions

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla.
• Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
• In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
• In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen.

Almond Coconut Brownies published in Country February/March 2000, p51