Almond Coconut Brownies Food
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.
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.
COCONUT BROWNIES
Make and share this Coconut Brownies recipe from Food.com.
Provided by Sheba
Categories Bar Cookie
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter over low heat;then remove.
- Add 2 c sugar. Beat.
- Add eggs an vailla. Blend.
- Add flour;cocoa;and salt. Mix.
- Stir in coconut.
- Pour into greased 13 by 9" pan.
- Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
- The coconut in this recipe makes them nice and moist.
- Enjoy! You'll get lots of compliments on this one. I hope you love these!
ALMOND, COCONUT AND CHOCOLATE BROWNIE TART
Celebrate any occasion with our Almond, Coconut and Chocolate Brownie Tart. This coconut and chocolate brownie tart has just the right amount of nuts.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spray 9-1/2-inch tart pan with removable bottom with cooking spray; place on baking sheet.
- Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour, and 1/4 cup each coconut and nuts; mix well. Pour into prepared pan.
- Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Run knife around tart to loosen from rim of pan; remove rim. Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread onto tart; top with remaining coconut and nuts.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 50 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
ALMOND JOY BROWNIE BITES
I found this receipe on another website. I haven't tried them yet, but I will soon. I love Almond Joys.
Provided by Jazz Lover
Categories Dessert
Time 45m
Yield 36-47 brownie bites
Number Of Ingredients 5
Steps:
- Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray.
- Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.
- In a medium bowl, combine coconut and sweetened condensed milk.
- With clean hands, roll coconut mixture into balls and press onto tops of brownie bites.
- Press an almond into the top of each.
- Place brownies in the freezer to harden for about 15 minutes.
- Melt almond bark or candy melts according to directions.
- Remove brownies from freezer and dip the tops in the chocolate.
- Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.
Nutrition Facts : Calories 87.2, Fat 4.6, SaturatedFat 3.9, Cholesterol 3.8, Sodium 41.1, Carbohydrate 10.9, Fiber 0.5, Sugar 10.5, Protein 1.2
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
EASY GRAIN-FREE ALMOND FLOUR BROWNIES
I love a one-dish baking recipe, to cut down on mess and clean-up! Unlike some gluten-free or grain-free baked goods, these have a pleasant texture as well. Experiment by adding your choice of nuts, flavored chocolate chips, and different flavor extracts. Top with icing if you wish. At Christmas, crushed candy canes and 1 1/2 teaspoons mint extract make for a nice holiday treat.
Provided by TurboKelly
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 8-inch cake pan and dust with almond flour.
- Whisk almond flour, honey, walnuts, cocoa powder, eggs, coconut oil, and vanilla extract together in a large bowl. Pour into prepared pan and smooth top.
- Bake in the preheated oven until the center is set and edges pull away from sides of the pan, 20 to 25 minutes. A toothpick inserted into the center should be clean or have a few moist crumbs attached.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 28.8 g, Cholesterol 46.5 mg, Fat 19.2 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 7.5 g, Sodium 19.6 mg, Sugar 24.1 g
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