Photo by Freepik


Nonstick cooking spray

Brownie batter:

2 sticks butter, softened

1 cup sugar

2 large eggs (whole)

3 large egg yolks (reserve whites for filling)

1 teaspoon vanilla extract

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup plus 1 teaspoon unsweetened cocoa powder

1/4 cup milk


3 reserved egg whites

3 tablespoons sugar

1/8 teaspoon salt

1/4 teaspoon almond extract

1 1/3 cups sweetened flaked coconut


8 (1.45-ounce) milk chocolate candy bars with almonds, unwrapped


Heat oven to 350. Spray a 13×9 baking dish with nonstick cooking spray, and set aside.
For brownie batter: In a large mixing bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add whole eggs, one at a time, beating after each addition. Beat in egg yolks and vanilla extract.

In a medium bowl, combine flour, baking powder, salt and cocoa powder. Slowly beat dry ingredients into butter mixture, until well-combined. Evenly spread half the brownie batter onto bottom of prepared baking dish. To remaining batter, beat in milk; set aside.
For filling: In a medium bowl, beat reserved egg whites with sugar, salt and almond extract until medium peaks form. Fold in coconut thoroughly. Spoon coconut mixture atop brownie batter in pan and spread evenly. Spread reserved brownie batter evenly atop coconut layer.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Remove brownies from oven to cooling rack.

For topping: Place candy bars evenly atop hot brownies, and let stand for 5 minutes to soften. Gently spread candy bars to make icing for brownies. Cut into squares when cool.

Category: Sweetie Treats
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