Zutaten für Almond Coconut Brownies
- 1 cup 2 tablespoons unsalted butter
- Unsweetened Chocolate Squares
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 1/4 cups all-purpose flour
- 1 1/4 cups slivered almonds
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Marshmallows
- Flaked Coconut
- 18 ounces semi-sweet chocolate chips
- 1 (13.5 ounce) can full-fat coconut milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Coconut Brownies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Almond Coconut Brownies
- Melt 1 cup (2 sticks) unsalted butter and 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Let the chocolate mixture cool slightly.
- In a large bowl, whisk together the cooled chocolate mixture and 2 cups granulated sugar until combined.
- Add 4 large eggs one at a time, mixing well after each addition.
- Gently fold in 1 cup all-purpose flour, 1 cup slivered almonds, and 1 teaspoon vanilla extract.
- Grease a 13x9x2 inch baking pan.
- Pour the batter into the prepared pan and spread evenly.
- Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely on a wire rack.
- While the brownies cool, prepare the coconut filling: In a medium saucepan, combine 1 (13.5 ounce) can full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 cup all-purpose flour. Whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 5-7 minutes).
- Remove from heat and let cool slightly.
- Once the brownies are completely cool, pour the coconut filling evenly over the top.
- Prepare the chocolate topping: In a small saucepan, combine 6 ounces of semi-sweet chocolate chips, 2 tablespoons butter, and 2 tablespoons milk.
- Cook over low heat, stirring frequently, until the chocolate is melted and smooth.
- Pour the chocolate topping over the coconut filling and spread evenly.
- Sprinkle with 1/4 cup slivered almonds.
- Cover the pan and refrigerate for at least 2 hours, or until the filling is set.
- Store in the refrigerator. Yield: Approximately 4 dozen brownies
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
97g
Fat
41g
Carbs
9g
