Almond Coconut Brownies
Total TimePrep: 25 min. + chilling Bake: 30 min. + cooling
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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.
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
ANSWWER TO OTHER COMMENTS. SHOULD BE 1/2 CUP BUTTER. NOT 1 1/2 CUPS!
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I made them but I think it's too much butter or not enough flour, the brownie bar was way too soft.
I would really like to make these. I am afraid to try them after the coments. Does anyone have the correct recipe?
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
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!
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