Emilys Chocolate Coconut Brownies Food
EMILY'S CHOCOLATE COCONUT BROWNIES
I created this recipe when I wanted to make peanut butter M&M'S® brownies, but we didn't have the M&M'S®. It turned out to be a very decadent Mounds® bar-like brownie. These are best served warm with a big glass of milk and your favorite TV show.
Provided by Jacki & Emily M
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h10m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
- Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.
- Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.
- Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
- Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 37.9 g, Cholesterol 37.2 mg, Fat 18.1 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 177.3 mg, Sugar 29.7 g
EMILY'S CHOCOLATE COCONUT BROWNIES
I created this recipe when I wanted to make peanut butter M&M'S® brownies, but we didn't have the M&M'S®. It turned out to be a very decadent Mounds® bar-like brownie. These are best served warm with a big glass of milk and your favorite TV show.
Provided by Jacki Emily M
Categories Coconut Cookies
Time 1h10m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
- Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.
- Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.
- Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
- Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 37.9 g, Cholesterol 37.2 mg, Fat 18.1 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 177.3 mg, Sugar 29.7 g
CHOCOLATE COCONUT BROWNIES
Make and share this Chocolate Coconut Brownies recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 55m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 13x9x2 inch baking pan, set aside.
- In a small mixing bowl beat 1 egg until fluffy and light in color.
- Stir in butterscotch topping.
- Fold in pecans and coconut.
- Set aside.
- In a large mixing bowl beat the butter for 30 seconds.
- Bean in brown sugar until fluffy.
- Beat in cooled chocolate.
- Beat in the eggs, vanilla and instant coffee.
- Sift together the flour, baking powder, baking soda and salt.
- Beat into chocolate mixture 1/3 at a time.
- Stir in chocolate chips.
- Spread evenly into prepared pan.
- Spread nut mixture over batter.
- Bake for 35 minutes or until just set.
- Cool on a wire rack.
- Cut into 24 bars.
Nutrition Facts : Calories 345.8, Fat 19.3, SaturatedFat 8.7, Cholesterol 41.8, Sodium 210.1, Carbohydrate 43.7, Fiber 2.4, Sugar 24.1, Protein 3.8
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