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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 48 |
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From my Best of Country Cooking Cookbook collection. Quite an indulgent brownie, this is! Also another of my family's favorites. Freezes well and is always well received - I rarely bring any home when I take them somewhere. If you like the combination of chocolate and coconut, you are sure to like these. Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon cream of tartar |
1/2 cup chopped walnuts |
1 (14 ounce) package flaked coconut |
1 (14 ounce) can sweetened condensed milk |
2 teaspoons vanilla extract |
3/4 cup sugar |
1/4 cup milk |
2 tablespoons butter |
1 cup miniature marshmallow |
1 cup semi-sweet chocolate chips |
1 teaspoon vanilla extract |
Directions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs and vanilla; mix well.
3. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts.
4. Spread half into a greased 13-in. x 9-in. x 2-in. baking pan.
5. For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter.
6. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved.
9. Add the marshmallows and chocolate chips; cook and stir until melted.
10. Remove from the heat; stir in vanilla.
11. Cool until frosting reaches spreading consistency, about 25 minutes.
12. Spread over the cooled brownies.
13. Cut into bars.
14. Yield: 4 dozen.
15. **NOTE**.
16. Cooking time is based on the fact that you can be making and cooling the frosting while the brownies bake.
17. Cooling time for the brownies is not included in the prep or cook time.
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