These were AWESOME! I notice everyone else pointing out that we are supposed to use unsweetened coconut, but I used sweetened because it is what I had, and it was devine. I wouldn’t change anything. The batter was very thick, so it was hard to spread, and I found that I had to spread it with 2 fingers with a little butter on them- the spatula just was clinging to the batter. I made them in a 9×9 bar pan and thought the thickness of the layers was absolutely perfect. These are just great and are definitely staying in my recipe box. We burned our mouths on them because we couldn’t wait till they cooled to taste them, and they were worth it. They are even better the next day.
This rating is for the filling, it is wonderful! After reading the other reviews I decided to use the filling with my favorite brownie recipe. I also used 1&1/2 brownie recipe to give a better brownie/filling ratio. I made 4 different types of brownies and these are by far the best. I used the Baker’s One Bowl Brownies recipe from the Kraft web-site for my base. Thanks for sharing Valerie.
these were the best filled brownie that i have ever had. with these in the house it is very hard to leave them alone. had one then while deciding weather or not to have another one they were all gone. kids loved them thats probally why.
Ingredients:
1 cup butter, softened
2 cups white sugar
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hese are really good, but if I made them again I would change some things. First of all, the coconut layer. It is really thick, I think there might be more coconut that brownie! It’s a tiny bit dry too, I would maybe use 3 or 3.5 cups of coconut next time (and keep the milk the same). That would cut down on the thickness of that layer also. I checked these at 40 minutes and they were done. I think they might have been a bit over-done, so I would check at 35 next time. These cut very well and look fancy, I love how they turned out. It was really, really hard to spread the brownie batter (both times). I used Bob’s Red Mill unsweetened coconut, and 1/2 cup whole wheat pastry flour. I have been wanting to make these all year and I’m glad I finally had an excuse to make them! (Taking them to a function tomorrow). Thanks for the recipe!
I messed these up but everyone was still eating them!! First, I used SWEETENED coconut..but it wasn’t that bad with it. Second, I only used about 3 1/4C of coconut; making the middle ubstable. The bar would not hold it’s shape from there, either. When the top started cracking, I took it out. It was not done!! I then cooked it full time and then some..It was still great though!! Thank you.
Good, not excellent. It’s too sweet. One piece is enough for the whole day. 100% guilt when you eat it. I can actually feel gaining weight while eating it. yikes! I’ll probably make it again but will reduce sugar by 1 cup. Maybe increase the cocoa powder to 3/4 cup. I can’t taste the chocolate because the sweetness is overwhelming. The coconut macaroon filling is super sweet. Check in 30 minutes of baking, you don’t want to overbake or it will come out dry.
Ingredients:
1 cup butter, softened
2 cups white sugar
4 eggs1
1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon cream of tartar
1/2 cup unsweetened cocoa powder
1/2 cup chopped walnuts
4 cups unsweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract.
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
Note:
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
source: allrecipes.com