Tuesday, June 28, 2011

Coco Loco Brownies

Finally had a chance to make this recipe. For some reason I've had coconut on the brain this summer! My father-in-law hates it, so can't try these recipes when he's around. Couples Bunco on the lake was the perfect time. They were a hit--no coconut haters in that crowd, thank goodness! These were amazing. My favorite brownie!

Coco Loco Brownies

1 2/3 cups sugar
1 stick unsalted butter, at room temperature
1 cup unsweetened cocoa powder
3/4 tsp salt
2 tsp vanilla
3 large eggs
1 cup flour
1 1/2cups natural almonds, toasted and chopped
3/4 cup semisweet chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk

Preheat the oven to 325 degrees. Grease 9x13 baking dish; line crosswise with parchment paper, allowing ends to hang over sides.

In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from heat and stir in cocoa powder and 1/2 tsp. of the salt; let cool 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 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 chocolate chips.

In a medium bowl (I actually did this in the already dirty saucepan the batter was cooked in), combine coconut, sweetened condensed milk, and remaining 1/4 tsp. salt. Spoon coconut mixture in dollops over the surface of the batter. Bake until 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.

(Rachael Ray magazine)
(Makes 16)

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