Description
Rich chocolate brownies with a coconut and almond filling, covered in a luscious chocolate ganache.
Ingredients
Units
Scale
- Favorite brownie batter recipe, prepared as directed
- 1 cup (240 ml) sweetened condensed milk
- 4 cups (960 ml) flaked coconut
- 1 cup (240 ml) powdered sugar
- Roasted almonds
- 1/2 cup (120 ml) heavy cream
- 1 cup (240 ml) semi-sweet chocolate chips
Instructions
- Prepare your favorite brownie batter recipe and bake it in a 9-inch square pan according to the recipe instructions. Allow the brownies to cool completely.
- In the bowl of a stand mixer, combine 1 cup of sweetened condensed milk and 4 cups of flaked coconut. Mix on low speed until well combined.
- Gradually add 1 cup of powdered sugar to the coconut mixture, mixing on low speed until fully incorporated.
- Spread the coconut mixture evenly over the cooled brownies.
- Place roasted almonds evenly over the coconut layer.
- To make the ganache, heat 1/2 cup of heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over 1 cup of semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
- Pour the chocolate ganache over the almond layer, spreading it evenly with a spatula.
- Refrigerate the brownies for at least 1 hour or until the ganache is set. Cut into squares and serve.
Notes
- You can use any brownie mix or your favorite brownie recipe as the base.
- Ensure the brownies are completely cooled before adding the coconut layer to prevent melting.
- Store the brownies in an airtight container in the refrigerator for up to a week.
- For a nut-free version, omit the almonds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 450
- Sugar: 40
- Sodium: 150
- Fat: 25
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
- Cholesterol: 30