Almond-Coconut Brownies

Almond-Coconut Brownies
Makes 16
Bake 25 m



  1. 1 of 5 Heat oven to 350 degrees . Line an 8 x 8-inch pan with aluminum foil; coat with nonstick cooking spray.
  2. 2 of 5 In a large bowl, whisk flour, cocoa powder, baking powder and salt. In another large bowl, beat butter and sugar with a hand mixer until fluffy, about 2 minutes. Beat in eggs one at a time until well combined, then beat in vanilla and almond extract.
  3. 3 of 5 Mix dry ingredients into wet ingredients on low speed until just combined.
  4. 4 of 5 Toast 3/4 cup each shredded sweetened coconut and sliced almonds; fold into mixed batter.
  5. 5 of 5 Transfer to prepared pan and spread evenly. Scatter 2 tbsp each shredded sweetened coconut and sliced almonds (untoasted) on top. Bake at 350 degrees for 22 to 25 minutes, until a toothpick inserted in center comes out clean. Cool 10 minutes, then lift out brownie in foil, place on a wire rack and cool completely.
Nutrition Information for Almond-Coconut Brownies
Servings Per Recipe: 16
Per Serving: 3 g pro., 65 mg sodium, 190 kcal cal., 11 g Fat, total, 40 mg chol., 6 g sat. fat, 23 g carb., 2 g fiber