Recipe: Almond coconut brownies

Ingredients
Base:

• 1/2 cup butter or margarine

• 4 squares unsweetened chocolate

• 1-1/2 cups granulated sugar

• 3 eggs, beaten

• 1 cup all-purpose flour

• 3/4 cup chopped almonds

• 1 tsp vanilla extract

Filling:

• 1 cup granulated sugar

• 1 cup milk

• 24 large marshmallows

• 2 200-gram packages flaked coconut

Topping:

• 1 cup semisweet chocolate chips

• 3/4 cup granulated sugar

• 1/4 cup butter or margarine

• 1/4 cup milk

• 1/4 cup slivered almonds, toasted (optional)

Directions
1 Preheat oven to 350F. Melt butter and chocolate in a small saucepan over low heat. Cool slightly, and add sugar, stirring to combine. Stir in beaten eggs, flour, almonds and vanilla. Transfer to a greased 9 x 13-inch baking dish and bake in oven for 18 to 20 minutes, or until a toothpick inserted in the centre comes out clean. Cool pan on a wire rack.

2 Combine all the filling ingredients in a large saucepan and bring to a boil, stirring constantly. When ingredients are well mixed and marshmallows are melted, remove from heat and spread over cooled brownies. Cool completely.

3 To make topping, combine chocolate chips, sugar, butter and milk in a small saucepan and bring to a boil, stirring constantly. Remove from heat and spoon over filling, smoothing out with a knife. Sprinkle with toasted almonds, if using. Chill at least 2 hours or until set. Cut into 1-inch pieces. Store in refrigerator. Makes about 24 brownies.

 

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