With a name like Coco Loco Brownies you know it must be a Rachael Ray recipe. This post and photos comes from my friend/coworker Allison. Allison knows two things really well; food an fashion. She is a go-to person for a good restaurant recommendation as well as where to find the best sales on clothes.
Her sister and niece (who is one of the cutest baby girls you have ever seen, picture chubby cheeks and big beautiful eyes) were in town last weekend and Allison made these brownies for dessert last night.
They look delicious, don’t you think?
1 2/3 cups sugar
1 stick (4 ounces) unsalted butter, at room temperature
1 cup unsweetened cocoa powder
3/4 teaspoon salt
2 teaspoons pure vanilla extract
3 large eggs
1 cup flour
1 1/2 cups natural almonds, toasted and chopped
3/4 cup semisweet chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk
Preheat the oven to 325°. Grease a 9-by-13-inch baking dish; line crosswise with a 14-inch piece of parchment paper, allowing the ends to hang over the sides.
In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from the heat and stir in the cocoa powder and 1/2 teaspoon salt; let cool for 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition. Whisk in the flour, then stir in 1 cup almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and the chocolate chips.
In a medium bowl, combine the coconut, sweetened condensed milk and remaining 1/4 teaspoon salt. Spoon the coconut mixture in dollops over the surface of the batter. Bake until the coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes. Let cool completely before cutting into 16 bars.