Rating: 3.5 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
  • 15 Ratings

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Credit: Greg DuPree

Recipe Summary

hands-on:
25 mins
total:
1 hr 10 mins
Yield:
Makes 16 brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.

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  • Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of buttered parchment, leaving an overhang on all sides.

  • Whisk together the flour, cocoa, baking powder, and 1/2 teaspoon of the salt in a bowl; set aside. Combine the butter and chopped chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, whisking in between, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. Add the flour mixture and stir until just combined.

  • Spread the batter in the prepared pan. Bake until just starting to set in the center, 25 to 30 minutes

  • Meanwhile, combine the coconut, chocolate chips, condensed milk, almonds, and the remaining 1/4 teaspoon salt in a bowl. Remove the brownies from oven and top with the coconut mixture. Bake until the topping is golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes more.

  • Let cool completely in the pan. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares.

Nutrition Facts

300 calories; fat 17g; cholesterol 40mg; sodium 170mg; protein 4g; carbohydrates 37g; sugars 28g; fiber 3g; iron 1mg; calcium 45mg.
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