Almond Coconut Brownies Recipes
COCONUT ALMOND BROWNIES
Steps:
- Line a 9-by-9-inch pan with foil and coat it with nonstick cooking spray.
- Mix brownies according to package directions using 4 tbsp. melted butter and 2 eggs. Transfer to prepared pan and bake for 15 minutes.
- Meanwhile, combine condensed milk and coconut in a medium bowl; set aside.
- Remove brownies from oven and spoon coconut mixture over top. Gently spread mixture to cover the par-baked brownies. Sprinkle with almonds and return to oven. Bake for 15 to 20 minutes. Brownies will leave some crumbs on a toothpick but will be baked through. Cool completely before serving.
- For regular brownie mix, use directions for 9 x 9-inch pan.
COCONUT ALMOND BROWNIES
Makes about 2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour. Line pan with parchment paper, allowing excess to extend over sides of pan; spray parchment with baking spray. In a large microwave-safe bowl, combine butter and chocolate. Microwave on HIGH, in 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth, about 1½ minutes total. Add sugar and vanilla, stirring to combine. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together flour, salt, and baking powder. Add flour mixture to chocolate mixture, stirring to combine. Spread half of batter in prepared pan. In a medium bowl, stir together coconut, almonds, and condensed milk. Spread coconut mixture over batter in pan. Spread remaining batter over coconut mixture. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely in pan on a wire rack. Using excess parchment as handles, lift brownies out of pan, and cut into squares. Store in airtight containers for up to 3 days.
ALMOND FLOUR BROWNIES
Delicious brownies that are actually almost healthy for you!
Provided by michelle taylor
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
- Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.
Nutrition Facts : Calories 215 calories, Carbohydrate 24.3 g, Cholesterol 46.5 mg, Fat 13.5 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 18.4 mg, Sugar 20.4 g
COCONUT-ALMOND BROWNIES
I'm not going to sugar coat this one, my friends. These brownies sucked. What follows is intended to provide a chuckle, perhaps with a very mild point (but probably not). I knew I had a full day of making all desserts, all day. So, I invited several people over, to help me consume all the tasty treats. These brownies sat quiet and alone, while the rest of the mouthwatering goodies were devoured. These brownies looked good! They definitely appeared delicious. The batter was AMAZING. If you ever need a sugar free, all natural brownie batter fix ... this is the way to go. This brownie batter was phenomenal! When I put the spoon in my mouth, I was transported to that place children go when their mother hands them the gooey whisk full of cookie batter, right as the rest of the cookies go in the oven. My eyes rolled back into my head and I was a 7 year old boy, completely thrilled with my batter. I had no doubt that these brownies would win awards. The batter, my compadres, was a lie. A facade! There are many competencies that I have. I can dream all sorts of flavorful and interesting dishes in my mind, simply by combining a variety of flavorful ingredients with a blend of interesting cooking techniques. I can almost always kind of totally trust the end result will be to my satisfaction, sort of. On very rare occasions, I stumble and make something less than tasty. More often than not, it's wonderful and good as, or better than I'd hoped! Baking, on the other hand, is more about ratios, reactions and science. It's about leavening power (the "rise"), the order the ingredients are added, the mixing and blending process and the final structural integrity of the ingredients. Baking is a lot of formulas. When the formula is off, the end result is usually way off and cannot be salvaged. A sauce, on the other hand, can be manipulated all day, without much thought of adherence to a strict recipe. Baking is all about the perfect execution of the formula. I am a solid baker, when it comes to wheat flours. I understand gluten and how it works. I understand the leavening agents. I understand sugar melting and liquefying within batters, as it baked. I understand all of that. However, in a world without wheat, sugar or gluten ... well ... all of a sudden ... the world has changed. I don't know which way is up! How do these things work?! What are they supposed to do? Will it deflate? Will it rise? Be chewy? Will it be dry and brittle? Will it absorb moisture? What in heckfire is going on with these things?! I knew I wanted to make brownies. I wanted to make them sugar and gluten free. I wanted them to be dense and moist and chewy. I wanted AWESOME brownies. I set to figure out the quintessential sugar free, gluten free formula. I looked far and wide, and combined all of my newfound knowledge into this here recipe. Oops, I think I had a typo, somewhere! "Why am I even showing this recipe?", you might ask. Partially, because the batter is so good. Also, to shed a little light on the frustrating transition to a new way of thinking. Some information translates and some, frankly, doesn't. Finally, I'm also curious if anyone has any insight what went wrong. Why was this a bizarre cardboard brick? It was the strangest texture. Dry, but not totally brittle. Airy, but far from light. Full of chocolate and almond flavor, but somehow incredibly bland, at the same time. I blame the coconut flour, personally. I can only describe the flavor as ... "disappointment". Embarrasing Note: After writing this whole diatribe, I just tried to more thoroughly dissect my notes, and I'm 98.6% certain that I misread my own recipe. I think that if I had used 1/4 cup coconut flour and just 1/2 cup of almond flour, that this recipe would've been awesome. 3/4 of a cup was the "total" amount of nut flours ... not "each". I'm going to go hide, now.
Provided by DJ Foodie
Time 45m
Yield 20 Servings
Number Of Ingredients 10
Steps:
- Pre-heat oven to 325 F.
- With an electric mixer, cream the butter and sugar equivalent, until it has a white "whipped" look.
- With the mixer running at a slow speed, add one egg at a time.
- Combine all the dry ingredients in a bowl. Mix them well.
- Add the dry ingredients to the mixer. Mix until just combined.
- Grease a standard casserole dish (9x13).
- Pour the batter into the dish. Spread flat into the pan.
- Place periodic spoonfuls of the almond butter into the top of the brownie batter. You want "spots" of almond butter.
- Bake in the oven for 25 to 30 minutes. Remove when a toothpick comes out dry.
- Cool on a cooling rack.
- Cut and offer to someone with whom you still hold a grudge.
Nutrition Facts : ServingSize 20 g, Calories 244.231 kcal, Carbohydrate 23.1 g, Protein 6.6875 g, Fat 21.625 g, Fiber 4.9375 g
ALMOND BUTTER BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 7
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking pan with coconut oil and set aside.
- Combine the brownie mix with the eggs, oil and 1/4 cup water in a large bowl. Stir together using a rubber spatula until fully incorporated. Spread in the prepared pan.
- For the topping: Combine the almond butter, powdered sugar and coconut oil in a separate bowl. Spoon dollops of this mixture over the top of the brownie batter. Using a toothpick, swirl the two together. Bake until the edges are set and a toothpick inserted an inch from the edge of the pan comes out clean, 25 to 30 minutes. Immediately sprinkle with the flaky salt. Cool completely in the pan before cutting into squares and serving.
ALMOND COCONUT BROWNIES
I combined a couple of my favorite brownie recipes and came up with this. My family has always enjoyed brownies and this has become a special treat.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla (batter will be thick). , Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies. , In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator.
Nutrition Facts : Calories 206 calories, Fat 11g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 59mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND BROWNIES
With a perfect creamy frosting and just a touch of almond flavor, these easy-to-make brownies really are something special. Keep a can of chocolate syrup on hand for this delectable treat! -Didi Desjardins, Dartmouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually add to chocolate mixture., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (brownies may appear moist). Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.,
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 67mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND COCONUT BROWNIES
Make and share this Almond Coconut Brownies recipe from Food.com.
Provided by Sweet Diva MJ
Categories Dessert
Time 2h15m
Yield 48 serving(s)
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate; stir until smooth.
- Cool slightly.
- Add sugar.
- Stir in the eggs, flour, almonds and vanilla.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking pan.
- Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- In a large saucepan, combine filling ingredients; bring to a boil.
- Pour over cooled brownies.
- In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil.
- Spoon over the filling.
- Sprinkle with almonds.
- Cover and refrigerate for 2 hours or until set.
- Store in the refrigerator.
- Yield: 4 dozen.
Nutrition Facts : Calories 234.4, Fat 13.4, SaturatedFat 8.3, Cholesterol 31.9, Sodium 80.2, Carbohydrate 29.1, Fiber 1.3, Sugar 24.3, Protein 2.2
CHOCOLATE CHUNK ALMOND BROWNIES
These indulgent buttery rich brownies accented with coconut and almonds were inspired by Facebook fan Chrystelle and brought to life by the Betty Crocker Kitchens.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spary.
- In medium bowl, mix cookie mix and cocoa. Stir in butter, water and almond extract just until dry ingredients are moistened. Stir in 1/3 cup of the almonds. Spread into pan.
- Bake 18 to 20 minutes or until toothpick inserted 2 inches from edge of pan comes out clean and center feels just set when lightly touched in center; do not overbake. Cool completely. Frost with frosting; sprinkle with remaining almonds and coconut, press in gently. 16 brownies.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 brownie, Sodium 210 mg, Sugar 0 g, TransFat 0 g
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