Coco Loco Brownies

I've tried a Rachael Ray recipe for brownies in the past and it was a total disaster...we're talking an inedible hot mess of chocolate and marshmallows. I found a recipe for brownies in her magazine and decided to try it, half blocking out my negative experience and half wondering what would come of it.

I followed the recipe to a tee. Did it seem right? It did not. But I stuck with it. While they are not the best brownies I've ever had, they are extremely delicious and I will recommend the recipe.



Coco Loco Brownies

1 3/4 cups sugar
1 stick butter (I used salted) at room temperature
1 cup unsweeted cocoa powder
3/4 tsp salt
2 tsp vanilla
3 eggs
1 cup flour
1 1/2 whole almonds, roasted and chopped (to roast, stick in the preheated oven until lightly toasted--do not let them burn)
3/4 cup chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk

1. Preheat oven to 325 degrees. Line a 9x13 inch baking pan with parchment paper (this will make it much easier to remove from the pan and put onto a cooling rack, preventing the brownies from steaming in the pan).
2. In a saucepan, cook the sugar and butter over medium heat until bubbling. Remove from heat, stir the cocoa powder and 1/2 tsp salt; cool for 10 minutes.
3. While cooling, mix the coconut, sweetened condensed milk, and 1/4 tsp salt. Set aside.
   
4. Whisk in the vanilla and eggs into the cooled sugar mixture until well blended. Stir in the flour, then almonds. Sprinkle the chocolate chips on top.
5. Spoon dollops of coconut mixture over the tops of the brownies. Gently pat down any large mounds. Bake until the coconut topping is golden brown and the brownies are set.
6. Take the brownies out of the pan and let cool on a rack.
   

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