Coconut Almond Brownie Cups Recipes

COCONUT ALMOND BROWNIES

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.

COCONUT-ALMOND BROWNIE CUPS

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Line 24 miniature muffin cups, 1 3/4x1 inch, with paper baking cups.
• In large microwavable bowl, microwave butter, water and sugar uncovered on High about 1 minute or until butter is melted; stir until blended. Stir in chocolate chips until melted. Stir in vanilla and eggs until well mixed. Stir in flour and baking powder. Spoon 1 heaping tablespoon batter into each muffin cup.
• Bake 17 to 25 minutes or until set (do not overbake).
• Lightly press 1 candy bar on top of each brownie cup. Cool completely, about 30 minutes.

COCONUT-ALMOND FUDGE CUPS

Steps:

• In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes. , Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool., For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups., For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator.

ALMOND COCONUT BROWNIES

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.

ALMOND COCONUT BROWNIES

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.

LAYERED COCONUT ALMOND BROWNIES

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• In a heavy-bottomed saucepan over low heat, melt butter.
• Remove from heat and stir/whisk in the cocoa powder; cool.
• In a mixing bowl, beat eggs, sugar and vanilla.
• Combine the flour, baking powder and salt; gradually add to the egg mixture; mix/whisk until combined.
• Stir in the cooled chocolate mixture; stir until well combined.
• Add in chocolate chips (if using) and almonds.
• Transfer to prepared baking pan.
• Bake for about 25-28 minutes (do not over bake!).
• Cool on wire rack.
• To make the coconut filling: in a saucepan, combine all filling ingredients; bring to a boil and stir until marshmallows have melted (this also can be done in the microwave).
• Pour over cooled brownie.
• For the topping: In a saucepan combine chocolate chips, sugar, butter and half and half or milk; bring to a boil, stirring until all ingredients are melted and combined.
• Spoon over the coconut filling.
• Sprinkle with almonds.
• Chill for about 3 hours or until set.
• Cut into bars and store in the refrigerator.