Coco Loco Brownies

By Tamipri

Ingredients

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

Details

Servings 16

Preparation

Step 1

Preheat the oven to 325 degrees. Grease a 9x13 baking dish; line the crosswise with a 14 inch piece of parchment paper, allowing the ends to hang over the sides.

In a large saucepan, cook the sugar and butter over medium ehat, whisking occasionally, until bubbling. Remove fromt he 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 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.

in a medium bowl, combine the coconut, sweetened condensed milk and remining 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.