Almond Coconut Brownies

4.00 avg. rating (80% score) - 2 votes

Almond Coconut Brownies

I got this recipe from the Taste of Home Bulletin Board posted by cubbybear. It sounds too good not to share with you.

Yield: 4 dozen



  • 1-1/2 cups butter (no substitutes)
  • 4 squares (1-ounce each) unsweetened chocolate
  • 2-1/4 cups sugar
  • 3 eggs, beaten
  • 1 cup all-purpose flour
  • 3/4 cup chopped slivered almonds
  • 1 teaspoon vanilla extract


In a saucepan over low heat, melt butter and chocolate; cool slightly. Add sugar. Stir in eggs, flour, almonds and vanilla.

Transfer to a greased 13x9x2-inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.



  • 1 cup sugar
  • 1 cup milk
  • 24 large marshmallows
  • 1 package (14 ounces) flaked coconut


In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.



  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup sugar
  • 1/4 cup butter (no substitutes)
  • 1/4 cup milk
  • 1/4 cup chopped slivered almonds, toasted


In another saucepan, combine chocolate chips, sugar, butter and milk. Bring to a boil. Spoon over the filling. Sprinkle with almonds.

Chill brownies for 2 hours or until set before cutting. Store in the refrigerator.
  • Anonymous

    This is a great party recipe. If you don’t share it you may eat it all. It is very rich and very chocolatey. The coconut makes a nice surprise in the middle. Every time I make it I am asked for the recipe.


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