Almond Coconut Brownies
1 cup butter or margarine
4 (1 ounce) squares unsweetened baking chocolate
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups sweetened flaked coconut
1 cup almonds, toasted* chopped
1 (14 ounce) can sweetened condensed milk
2 to 3 drops red food color
3/4 cup real semi-sweet chocolate chips
2 teaspoons shortening
48 whole blanched almonds
Preheat oven to 350°F (177°C). Grease a 15" x 10" x 1" jelly-roll pan using Pan Release.
In a 3 quart saucepan, melt butter and chocolate over medium-low heat, stirring occasionally, until smooth. Remove from heat. Stir in sugar and vanilla until well mixed. Add eggs, one at a time, mixing well after each addition. Add flour and salt. Mix well. Spread batter into prepared pan. Bake for 20 minutes.
In a medium bowl, combine coconut, almonds, condensed milk and food color. Carefully spread coconut mixture over hot, partially baked brownie. Continue baking for 15 to 18 minutes or until coconut layer is light golden brown and center is firm to the touch. Cool completely.
In a 1 quart saucepan, melt chocolate chips and shortening over low heat, stirring occasionally, until smooth (3 to 5 minutes). Drizzle chocolate mixture over cooled brownies. Cut into bars. Garnish each piece with a whole almond.
*To toast almonds, place in a shallow baking pan. Bake at 350°F (175°C) for 5 to 10 minutes or until almonds are golden brown, stirring occasionally. Cool. Chop after toasting.
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