Chocolate Chunk Almond Brownies

Indulgent buttery rich brownies accented with coconut and almonds.


16 servings


1 box Betty Crocker® Hershey's™ Chocolate Chunk cookie mix
1/4 cup unsweetened baking cocoa
1/2 cup butter or margarine, melted
1/4 cup water
1/2 teaspoon almond extract
2/3 cup slivered almonds, toasted
1 container Betty Crocker® Peter Paul™ Almond Joy™ frosting
2 tablespoons coconut


Preheat the oven to 350°F (177°C). Grease an 8-inch square baking dish with butter or cooking spray.

In medium bowl, mix cookie mix and cocoa. Stir in butter, water and almond extract just until dry ingredients are moistened. Stir in 1/3 cup of the almonds. Spread into pan.

Bake for 18 to 20 minutes or until toothpick inserted 2 inches from edge of pan comes out clean and center feels just set when lightly touched in center; do not overbake. Cool completely. Frost with frosting; sprinkle with remaining almonds and coconut, press in gently. 16 brownies.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 45 minutes
Total Time: 1 hour 20 minutes

Additional Information

Using a plastic knife when cutting the brownies helps prevent them from sticking to the knife.

Nutritional Information

Amount per serving: Calories 300 (Calories from Fat 140), Total Fat 16 g (Saturated Fat 7 g, Trans Fat 0 g), Cholesterol 15 mg; Sodium 210 mg; Total Carbohydrate 37 g (Dietary Fiber 1 g; Sugars 0 g), Protein 2 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 2 1/2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map