Coconut Almond Brownie Cups Food

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.

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.

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.