
I saw this recipe a couple weeks ago and have been waiting to make them for some occasion. I finally decided that "Sunday" was occasion enough! It's kind of like eating a magic bar, but with a brownie base. Pay more attention than I did though; 1/2 cup of the condensed milk does not equal the whole can! And, the salt and the almonds are divided (at least I did catch that without a mistake!) This post comes to you courtesy of Rachael Ray, but I can no longer link to her recipe because it no longer exists. Good thing I wrote it down when I had the chance!
Coco-loco Brownies
MAKES 16
Prep Time: 40 min
Bake Time: 35 min
1 2/3 cups sugar
1 stick (4 ounces) unsalted butter, at room temperature
1 cup unsweetened cocoa powder
3/4 teaspoon salt
2 teaspoons pure vanilla extract
3 large eggs
1 cup flour
1 1/2 cups natural almonds, toasted and chopped
3/4 cup semisweet chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk
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, 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 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.
Now go forth and bake! Oh, yes!

















