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coco loco brownies Recipe

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    Source: www.recipetips.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, D, E
    MineralsCopper, Natrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. - 1 2/3 cups sugar -

    2. 1 stick unsalted butter, at room temperature -

    3. 1 cup unsweetened cocoa powder -

    4. 3/4 teaspoon salt -

    5. 2 teaspoons pure vanilla extract -

    6. 3 eggs (large) -

    7. 1 cup flour -

    8. 1 1/2 cups natural almonds, toasted and chopped -

    9. 3/4 cup semisweet chocolate chips -

    10. 2 cups shredded sweetened coconut -

    11. 1/2 cup sweetened condensed milk

    Instructions Jump to Ingredients ↑

    1. Directions Preheat oven to 325 degrees. Grease a 9x13 inch baking dish.

    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 tsp. 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, then stir in 1 C. almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 C. almonds and the chocolate chips.

    3. In a medium bowl, combine the coconut, sweetened condensed milk and remaining 1/4 tsp. 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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