- 16
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
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.