I’m not the biggest can of coconut, but when mixed with sweetened condensed milk, topped and covered with chocolate – now maybe THIS I can do… AND the best part? It’s easy – and tastes just like that popular candy bar you can grab up by the checkout counter.
Try these today…
Coconut Chocolate Brownies
1 package brownie mix (13×9-inch)
2 cups semi-sweet chocolate chips, (mixed with 1 tablespoon white all-purpose flour)
2 teaspoons instant coffee granules
5 cups shredded coconut, divided
1 can sweetened condensed milk
1 tub chocolate fudge frosting
Start by preheating your oven to 350 degrees F and lightly spraying a 13×9-inch pan with floured baking non-stick spray.
In a large bowl, prepare the brownie mix according to packaged directions. Mix in the chocolate chips and instant coffee granules. Pour the batter into the prepared pan and bake for 28 minutes.
In a medium bowl, combine 4 cups of the shredded coconut with the can of sweetened condensed milk.
When the brownies finish baking, remove from the oven and immediately top with the shredded coconut mixture. Spread evenly with a knife.
In a medium saucepan over low heat, heat the remaining 1 cup shredded coconut, stirring continuously, until the coconut becomes toasted and brown.
Spread the toasted coconut out over foil or parchment paper – and allow to cool slightly.
In the microwave, place the plastic tub of frosting (remove the lid and foil wrapper) for 1 minute.
Pour the melted frosting evenly over the brownies and coconut mixture. Spread evenly with the back of a spoon.
Finally, top with the toasted coconut. Refrigerate until firm, then cut and enjoy. If cutting while warm, enjoy with caution – the coconut brownie is hot! This is also perfect served with ice cream.
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