COCONUT BROWNIES
Ingredients:
1 cup unsalted butter, cubed
4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
1 bag (1lb) brown sugar
2 teaspoons vanilla extract
4 eggs
1 1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
7 ounces sweetened flaked coconut
1/2 cup sweetened condensed milk
1 cup toasted silvered almonds, coarsely chopped
Directions:
Preheat the oven to 350. Spray a 13x9 inch baking pan with nonstick baking spray. Line the pan with parchment paper, allowing excess to extend over the sides of the pan and spay the parchment paper with baking spray. Set aside.
In a large microwave-safe bowl combine butter and chocolate. Melt them at the microwave on high for 30 second intervals, stirring between each, until the chocolate and butter are melted and the mixture is smooth.
Add the sugar stirring until is well combine. Add vanilla and eggs, one at the time, beating well after each addition.
In another bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the chocolate mixture and stirring to combine. Pour the half of batter in the prepared pan.
In a medium bowl, stir together coconut, condensed milk and almonds, Spread coconut mixture over the batter in the pan. Evenly spread the remaining batter over the coconut mixture.
Bake for 30 to 35 minutes or until a wooden pick inserted comes out clean.
Let cool complete in pan on a wire rack. Using the excess of parchment paper as handles, lift the brownies out of the pan and cut into squares.
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