Ingredients for Coconut Layered Brownies
- Unsweetened Chocolate
- 1 cup (2 sticks) unsalted butter
- 3 large eggs
- Vanilla Extract
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- Sweetened Condensed Milk
- Flaked Coconut
- Almond Extract
- Semi Sweet Chocolate Chips
- Almonds
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How to Make Coconut Layered Brownies
- Melt 1 cup (2 sticks) unsalted butter and 12 ounces semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Let the chocolate mixture cool slightly.
- In a separate bowl, lightly beat 3 large eggs.
- Add 1 teaspoon vanilla extract and 1 ½ cups granulated sugar to the beaten eggs. Mix well.
- Gently fold the cooled chocolate mixture into the egg mixture.
- In a separate bowl whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
- Grease a 13x9 inch baking pan.
- Pour half of the brownie batter into the prepared pan.
- In a separate bowl, combine 1 (13.5 ounce) can full-fat coconut milk, 1 cup sweetened shredded coconut, 1 teaspoon coconut extract, and ½ teaspoon almond extract.
- Carefully and evenly spread the coconut mixture over the brownie batter in the pan.
- Dollop the remaining brownie batter over the coconut layer using a spoon or spatula.
- Spread the remaining brownie batter to cover the coconut layer completely.
- Bake in a preheated oven at 325°F (160°C) for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove from oven and sprinkle with ½ cup semi-sweet chocolate chips.
- Let the brownies cool slightly before spreading the melted chips evenly.
- Sprinkle with ½ cup toasted slivered almonds or chopped pecans.
- Let the brownies cool completely in the pan before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
207g
Fat
69g
Carbs
21g
