Almond Coconut Brownies II

A couple of favorite brownie recipes were combined to create these delicious brownies. These are sure to become a family special treat.


4 dozen

Brownie Ingredients

3/4 cup butter
4 ounces unsweetened chocolate, chopped
2 cups granulated (white) sugar
3 eggs, lightly beaten
1 cup all-purpose flour
3/4 cup chopped slivered almonds
1 teaspoon vanilla extract

Filling Ingredients

1 cup granulated (white) sugar
1 cup 2% milk
24 large marshmallows
1 (14 ounce) package flaked coconut

Topping Ingredients

1 cup (6 ounces) semi-sweet chocolate chips
3/4 cup granulated (white) sugar
1/4 cup butter
1/4 cup milk
1/4 cup chopped slivered almonds, toasted


Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla (batter will be thick). Transfer to prepared baking pan.

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire cooling rack.

In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.

In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set.

Estimated Time

Preparation Time: 25 minutes + chilling
Bake Time: 30 minutes + cooling


Store in the refrigerator.

Nutritional Information

1 brownie equals 206 calories, 11 g fat (7 g saturated fat), 24 mg cholesterol, 59 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

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