Layered Coconut Almond Brownies

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• 1 1/4 cups butter (no subs!)
• 3/4 cup unsweetened baking cocoa
• 4 eggs, beaten
• 2 cups sugar
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons vanilla
• 3/4 cup chopped slivered almonds
• 1/2 cup mini chocolate chip (optional)
• 1 cup sugar
• 1 cup half-and-half cream or 1 cup full-fat whole milk
• 24 large marshmallows
• 1 (14 ounce) package flaked coconut
• 1 1/4 cups semi-sweet chocolate chips
• 3/4 cup sugar
• 1/4 cup butter (no subs!)
• 1/4 cup half-and-half cream or 1/4 cup milk
• 1/2 cup slivered almonds (can use more or less)

Recipe

• 1 set oven to 350 degrees.
• 2 butter a 13 x 9-inch baking pan.
• 3 in a heavy-bottomed saucepan over low heat, melt butter.
• 4 remove from heat and stir/whisk in the cocoa powder; cool.
• 5 in a mixing bowl, beat eggs, sugar and vanilla.
• 6 combine the flour, baking powder and salt; gradually add to the egg mixture; mix/whisk until combined.
• 7 stir in the cooled chocolate mixture; stir until well combined.
• 8 add in chocolate chips (if using) and almonds.
• 9 transfer to prepared baking pan.
• 10 bake for about 25-28 minutes (do not over bake!).
• 11 cool on wire rack.
• 12 to make the coconut filling: in a saucepan, combine all filling ingredients; bring to a boil and stir until marshmallows have melted (this also can be done in the microwave).
• 13 pour over cooled brownie.
• 14 for the topping: in a saucepan combine chocolate chips, sugar, butter and half and half or milk; bring to a boil, stirring until all ingredients are melted and combined.
• 15 spoon over the coconut filling.
• 16 sprinkle with almonds.
• 17 chill for about 3 hours or until set.
• 18 cut into bars and store in the refrigerator.