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Almond Coconut Brownies Recipe

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This recipe for Almond Coconut Brownies, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karl and Diane Petersen
Added: Tuesday, July 21, 2009



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


1 cup sugar
1 cup milk
24 large marshmallows
2 pkgs (200g) flaked coconut


1 cup semi-sweet chocolate chips
3/4 cup granulated sugar
1/4 cup butter or margarine
1/4 cup milk
1/4 cup slivered almonds (opt)

Preheat oven to 350. 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 9x13" baking dish and bake in oven for 18-20 minutes, or until a toothpick inserted in the centre comes out clean. Cool pan on wire rack. 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. To make topping, combine chocolate chips, sugar, butter and milk in a small saucepan and bring to a 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 " pieces. Store in refrigerator. Makes about 24 brownies.




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