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Almond Coconut Brownies Recipe

Indulge in these irresistible Almond Coconut Brownies, a delightful twist on a classic! This want-to-try recipe from the best of country cooking features a rich chocolate base, a creamy coconut filling, and a crunchy almond topping. Perfect for satisfying your sweet tooth, these brownies are guaranteed to be a crowd-pleaser. Prep time includes chilling.

Prep Time 45 mins
Cook Time 135 mins
Calories 234.4 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Almond Coconut Brownies

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Almond Coconut Brownies

  • 2 tablespoons butter
  • Unsweetened Chocolate Squares
  • 2 cups granulated sugar
  • 4 large eggs
  • All Purpose Flour
  • Slivered Almonds
  • Vanilla Extract
  • 2 tablespoons milk
  • Marshmallows
  • Flaked Coconut
  • Semi Sweet Chocolate Chips

How to Make Almond Coconut Brownies

  1. 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.
  2. Let the chocolate mixture cool slightly.
  3. In a large bowl, whisk together the cooled chocolate mixture and 2 cups granulated sugar until combined.
  4. Add 4 large eggs one at a time, mixing well after each addition.
  5. Gently fold in 1 cup all-purpose flour, 1 cup slivered almonds, and 1 teaspoon vanilla extract.
  6. Grease a 13x9x2 inch baking pan.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  9. Let the brownies cool completely on a wire rack.
  10. 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.
  11. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 5-7 minutes).
  12. Remove from heat and let cool slightly.
  13. Once the brownies are completely cool, pour the coconut filling evenly over the top.
  14. Prepare the chocolate topping: In a small saucepan, combine 6 ounces of semi-sweet chocolate chips, 2 tablespoons butter, and 2 tablespoons milk.
  15. Cook over low heat, stirring frequently, until the chocolate is melted and smooth.
  16. Pour the chocolate topping over the coconut filling and spread evenly.
  17. Sprinkle with 1/4 cup slivered almonds.
  18. Cover the pan and refrigerate for at least 2 hours, or until the filling is set.
  19. Store in the refrigerator. Yield: Approximately 4 dozen brownies

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

97g

Fat

41g

Carbs

9g

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Time To Make Course Preparation For Large Groups Desserts Cookies And Brownies Number Of Servings 4 Hours Or Less