Can you say heaven, yes that is what these are. I don't know if it's the almond, the coconut, or chocolate...but they are one divine treat. I love brownies also. You won't see me posting to many baking recipes here. I am no baker, at all, in any way shape or form. Mainly because I hate to measure, and can be a bit impatient at times. I'd rather cook 24-7. Measuring like Rachel Ray. A palmful of this a pinch of that. It always comes out better that way. So on the rare occasion you do see something baked it may have short cut ingredients in it. That's just how I roll.
1 box Brownie Mix (19.8 0z)
2 whole Eggs
½ cups Vegetable Oil
¼ cups Water
2 cups Flaked Coconut
1 can Sweetened, Condensed Milk - 14-ounce Can
1 teaspoon Salt
½ cups Almonds
Preheat oven to 350 degrees F. Grease a 9×9 square pan set aside.
Mix coconut, condensed milk, and salt and set aside.
Prepare brownie mix according to package directions (using the required additional ingredients specified in the package – typically eggs, oil and water.) Note the amounts of eggs, oil and water listed above were what was specified on my brownie mix – you may need to modify based on your box mix.
Chop almonds in a food processor until almost fine.
Pour half of the brownie mix in the greased pan. Spread all of the coconut mixture over brownie mix, then top with 1/2 of the almonds, and remaining brownie mix.
Sprinkle remaining almonds over top of brownie mix and Bake for 30 to 40 minutes until done.
*Shared over at Show and Share Wednesday, Riverton Housewives Roundup, Wonderful Wednesdays