Almond Coconut Brownies Recipe

Almond Coconut Brownies Recipe
Brownies are a very popular dessert for summer. They don’t require a knife and fork, are very easy to make, and go well with homemade ice cream and puddings. That’s why I always keep a canister full of the versatile Mom’s Brownie Mix. It’s easy to make, lasts several months on the pantry shelf, and can be used for brownies, cookies, cheesecake crust, and other things. Whenever I get a craving for something chocolate and don’t have much time, I just measure it with a couple of eggs and vanilla as well as nuts and bake. No mixer needed, it goes together fast. It’s also great for fancy brownies like the following Almond Coconut Brownies which are decadent and very quick to put together.
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While cleaning recently, I discovered a bag of Almond Joy fun-size candy bars that had been sitting around in my pantry for months. While they still tasted good, they were a bit too chewy (break your teeth chewy) for eating as is, so I thought they might be a good ingredient to add to brownies. I used Mom’s Brownie mix, added a cup of grated zucchini, and the chopped candy bars. The end result was moist and decadent brownies that everybody loved. I added a bit more chocolate to the top as well as some flaked coconut and toasted almonds. These brownies are actually good enough to serve company and will be a hit at a backyard get together or picnic. They stay moist because of the zucchini, and no one will guess that there is actually a healthy ingredient hidden in the brownies.

32 Small Brownies

3 cups Mom's Brownie Mix
2 eggs
1 cup finely shredded zucchini
2 teaspoons almond extract, or 1 teaspoon almond emulsion

2 cups fun size Almond Joy Candy bars, (about 20) cut into quarters

Topping:
1 cup semisweet chocolate chips
1/4 cup chopped toasted almonds
1/4 cup flaked coconut

  1. Preheat oven to 350°.
  2. Spray a shallow 7" x 11" (or 9" x 9") glass baking dish with non-stick spray containing flour.
  3. Mix the brownie mix, eggs, zucchini, and almond extract until fairly smooth; fold in the candy bars.
  4. Spread evenly in the prepared baking dish.
  5. Bake 35-40 minutes or until the center is set and a toothpick inserted into the center comes out clean; remove from the oven.
  6. Sprinkle the chocolate chips on the hot brownies; sprinkle on the toasted almonds and flaked coconut.
  7. Let sit about 5 minutes or until the chocolate is melted, and with an offset spatula, spread over the brownies, mixing the nuts and coconut with the chocolate.
  8. Let cool thoroughly before cutting into 32 brownies. Store in an airtight container.

Amount Per Serving
Calories 120 Calories from Fat 55
Percent Total Calories From: Fat 46% Protein 5% Carb. 49%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 13 mg
Sodium 63 mg
Total Carbohydrate 15 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 1% Vitamin C 1% Calcium 0% Iron 2%









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Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.