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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 48 |
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I combined a couple of my favorite brownie recipes and came up with this. My family has always enjoyed brownies and this has become a special treat. Ingredients:
3/4 cup butter |
4 ounces unsweetened chocolate, chopped |
2 cups sugar |
3 eggs, lightly beaten |
1 cup king arthur unbleached all-purpose flour |
3/4 cup chopped slivered almonds |
1 teaspoon vanilla extract |
filling: |
1 cup sugar |
1 cup 2% milk |
24 large marshmallows |
1 package (14 ounces) flaked coconut |
topping: |
1 cup (6 ounces) semisweet chocolate chips |
3/4 cup sugar |
1/4 cup butter |
1/4 cup milk |
1/4 cup chopped slivered almonds, toasted |
Directions:
1. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add sugar. Stir in the eggs, flour, almonds and vanilla (batter will be thick).
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
3. In a large saucepan, combine filling ingredients; bring to a boil. Pour over cooled brownies.
4. In another saucepan, combine the chocolate chips, sugar, butter and milk; bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen.
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