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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.
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min. + cooling
  • Makes
    4 dozen


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


  • 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 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.
Nutrition Facts
1 each: 206 calories, 11g fat (7g saturated fat), 24mg cholesterol, 59mg sodium, 28g carbohydrate (23g sugars, 1g fiber), 2g protein.

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  • calicocatz
    May 28, 2011

    No comment left

  • Amy the Midwife
    Sep 20, 2010

    I'm gonna have to go with DOUGANDLYSA and not Taste of Home on this one. I made them with the 3/4 c butter first, but (1.) the batter was not thick as the instructions said they would be and (2.) I baked them longer (about 8 minutes longer), because whenever I checked them they never looked set and it still bubbled. I finally took them out to see if they would just set up as they cooled and noticed it was the extra butter that was bubbling up. They finally did set up, but they were VERY greasy!I made another batch of the brownie ingredients with just 1/2 c butter. The batter was thick as described in the recipe and they looked more like a brownie when their baking time was done. The consistency - especially after the topping - is a nice, dense, gooey-type brownie. They are super sweet - reminiscent of an Almond Joy.

  • KScales
    Mar 1, 2010

    After reading the comments here, we have retested the recipe and agree the recipe originally had too much butter. It has been revised to 3/4 cup of butter in the brownie batter. We apologize for any inconvenience.Taste of Home Test Kitchen

    Feb 16, 2010


  • deannareed
    Jan 2, 2010

    No comment left

  • rosetta ziegler
    Sep 1, 2009

    I made them but I think it's too much butter or not enough flour, the brownie bar was way too soft.

  • sway
    Aug 19, 2009

    I would really like to make these.  I am afraid to try them after the coments. Does anyone have the correct recipe?

  • Sparkie76
    Aug 19, 2009

    I would like to try this as it sounds great, however, after reading the first two comments I am wondering if the receipe has been changed any? I was thinking of cutting the receipe in half as we don't need that much for two.Sparkie76

  • adoppermann
    Aug 14, 2009

    I also made it, without seeing your comment first, and it also came out like mush. We need to rethink the butter measurement I think. Wasted alot of money because someone was careless typing!

  • dwrjr
    May 22, 2009

    made first layer, it came out like mush. Are measurements right? I can remake first layer over, and will save ingredients for middle and top if possible