Almond Coconut Cake Scrap Brownies Recipe
Of course you can make basic brownies and flavor them differently, i.e., caramel brownies, candy-bar brownies, or even holiday brownies filed with seasonal candies like candy corns for Halloween, colored M&M’s, etc. The texture of these brownies is moist and slightly chewy. They are also great baked plain and topped while warm with ice cream and chocolate sauce. If I have extra crumbs, I usually package them in 3 1/2 cup portions and freeze them for when I’m in a hurry. Make sure your crumbs are still soft, and not dry; if they are dry, add an extra egg, and if really dry add two.
1/2 cup melted butter
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon almond extract
3 1/2 cups Chocolate cake crumbs
3/4 cup semi-sweet chocolate chips
1/2 cup slivered almonds, or chopped almonds
1/2 cup flaked coconut
- Preheat oven to 350°.
- Spray a 9" x 9" baking dish with non-stick spray.
- Beat the butter, eggs, sugar, and cocoa powder.
- Stir in the almond extract and chocolate cake crumbs; mix until smooth.
- Transfer the mixture to the prepared pan.
- Sprinkle with the chocolate chips and almonds.
- Bake 20 minutes; remove from the oven and sprinkle with the coconut.
- Bake an additional 10 minutes or until the coconut is toasted.
- Remove from the oven and cool thoroughly before cutting into 16 squares.
Amount Per Serving
Calories 281 Calories from Fat 151
Percent Total Calories From: Fat 54% Protein 5% Carb. 41%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 8 g
Cholesterol 58 mg
Sodium 169 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 4 g
Protein 4 g
Vitamin A 5% Vitamin C 0% Calcium 0% Iron 3%
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