Coconut-Almond Brownies remind us of one of our favorite candy bars with a rich chocolate base topped with creamy sweet coconut.




  • Heat oven to 350 degrees. Line a 13 x 9 x 2-inch baking pan with foil.

  • Combine butter and chocolate in a large glass bowl. Microwave 1 1/2 min, then whisk until smooth. Whisk in sugar until blended, then whisk in eggs, one at a time.

  • With a wooden spoon, stir in flour and 1/2 tsp salt, then stir in mini chips and vanilla. Pour into prepared pan, spreading to edges.

  • Bake 25 min. Meanwhile, stir together coconut, cream of coconut, egg white, almond extract and 1/8 tsp salt.

  • Remove brownie from oven and spread coconut mixture on top. Return to oven and bake 10 min. Cool completely, then cut into bars, topping each with a few toasted almond slices. Makes 24 bars.

Brownie Variations: Three twists to fit your tastes or dietary needs

  • Not into nuts? Trade in vanilla for almond extract and skip the almonds on top.

  • Change up the coconut: For a less sweet but fluffier topping, sub in 3 1/2 cups unsweetened shredded coconut and use the whole 15 oz can of cream of coconut.

  • Make it gluten-free: Swap in 3/4 cup almond flour plus 1/2 cup cocoa powder for the AP flour.

Nutrition Facts

373 calories; 20 g total fat; 14 g saturated fat; 211 mg sodium. 42 g carbohydrates; 3 g fiber; 33 g sugar; 9 g protein;