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Almond Coconut Brownies

Almond Coconut Brownies
I combined a couple of my favorite brownie recipes and came up with this. My family has always enjoyed brownies and this has become a special treat.
48 ServingsPrep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 3/4 cup butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 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 2% milk
  • 24 large marshmallows
  • 1 package (14 ounces) flaked coconut
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 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
  • (batter will be thick).
  • Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 25-30 minutes or until a toothpick inserted in the center comes out
© Taste of Home 2013

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Almond Coconut Brownies (continued)

Directions (continued)

  • clean (do not overbake). 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.
Nutrition Facts: 1 brownie equals 206 calories, 11 g fat (7 g saturated fat), 24 mg cholesterol, 59 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013