This yummy recipe marries two old-school faves (brownies and macaroons) and the end result is total dessert bliss! Gooey, chewy brownies topped with sweet coconut and crunchy almond slivers – drizzled in creamy, dreamy chocolate. (Warning: upon reading about this recipe, incessant drooling may occur.) This recipe definitely delivers the dessert-loving goods with its richness, chewiness, and crunchiness…
Stop licking your computer screen, dessert enthusiasts, and get to making/baking this insanely delicious recipe, STAT!
1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
3 cups flaked coconut
1 cup slivered almonds, toasted
1/4 teaspoon almond extract
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
1/2 teaspoon vegetable oil
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with cooking spray. Make brownie batter as directed on brownie mix box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
Meanwhile, in large bowl, mix filling ingredients. Remove brownies from oven. Carefully spoon and spread filling evenly over brownies. Bake 15 minutes longer (filling will not brown). Cool completely, about 1 hour.
In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil on High 30 to 40 seconds, stirring every 10 seconds, until chips are melted. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle chocolate over filling. For bars, cut 8 rows by 6 rows.
Makes 24 brownies
Source: Betty Crocker