Tuesday, April 25, 2017

DOUBLE CHOCOLATE COCONUT BROWNIES

1 pkg (9X13-pan size) fudge brownie mix
1/2 cup coconut oil (or canola oil)
1/4 cup water
3 large eggs
1/2 cup semisweet chocolate chips
1/2 cup white baking chips
1/2 cup chopped walnuts or pecans
1 can (14-oz) sweetened condensed milk
2 1/2 cups shredded sweetened coconut

Frosting:
1/4 cup butter, softened
1/4 cup evaporated milk
2 tbsp baking cocoa
2 cups confectioner's sugar
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan and set aside.

Beat brownie mix, oil, water and eggs on medium speed until blended; stir in the chis and walnuts. Pour batter into the prepared baking pan.

Bake at 350 degrees for 20 minutes. Remove from oven but leave oven on.

Combine the condensed milk and coconut in a small bowl; spread over the top. Return to oven and bake an additional 20 -25 minutes or until the center is set.

Cool completely on a wire rack.

Combine the frosting ingredients in a bowl and beat until smooth. Spread over the brownies.

Yield: 2 1/2 dozen


Note: I got this recipe from a Reiman publication probably 4 or 5 years ago. I have made a couple of personal notes to the recipe.



No comments:

Post a Comment

Note: Only a member of this blog may post a comment.