Ingredients Jump to Instructions ↓

  1. 2/3 cups sugar

  2. 1 stick (4 ounces) unsalted butter , at room temperature

  3. 1 cup unsweetened cocoa powder

  4. 3/4 teaspoon salt

  5. 2 teaspoons pure vanilla extract

  6. 3 large egg s

  7. 1 cup flour

  8. 1/2 cups natural almond s, toasted and chopped

  9. 3/4 semisweet chocolate chips

  10. 2 cups shredded sweetened coconut

  11. 1/2 cup sweetened condensed milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325°. Grease a 9 by 13-inch baking dish; line crosswise with a 14-inch piece of parchment paper, allowing the ends to hang over the sides.

  2. In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from the heat and stir in the cocoa powder and 1/2 teaspoon salt; let cool for 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition. Whisk in the flour, the stir in 1 cup almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and the chocolate chips.

  3. In a medium bowl, combine the coconut, sweetened condensed milk and remaining 1/4 teaspoon salt. Spoon the coconut mixture in dollops over the surface of the batter. Bake until the coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes. Let cool completely before cutting into 16 bars.


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