Now on to today’s recipe. These brownies came from the Betty Crocker adapted from Betty Crocker: Christmas Cookie Dec/Jan 2009-2010 Magazine. And let me tell you they are divine. With the brownie base, coconut almond filling and melted chocolate topping they remind me of an Almond Joy but better. They are so rich that you really only need a small bar (just a few bites). I made the mistake of cutting these brownies into huge bars and it was way to much of a good thing!
Almond Macaroon Brownie Bars
adapted from Betty Crocker: Christmas Cookie Magazine/Book
1 box Betty Crocker Original Supreme Brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 up vegetable oil
3 cups flaked coconut
1 cup slivered almonds
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract (I added this)
1 can (14 oz) sweetened condensed milk (NOT evaporated)
1/2 cup semi-sweet chocolate chips
1/2 teaspoon vegetable oil
Preheat the oven to 350 degrees. Spray a 9×13 inch pan with cooking spray. Mix together all brownie ingredients making sure there are no lumps. Spread batter into prepared pan. Bake for 25-28 minutes or until toothpick inserted 2 inches from edge comes of pan comes out clean.
Meanwhile, in a large bowl mix filling ingredients. Carefully spoon and spread filling evenly over brownies. Bake for 10-12 minutes longer (filling will only slightly brown). Cool completely for 1 hour.
In a small microwaveable bowl, microwave chocolate chips and 1/2 teaspoon oil on High for 30-40 seconds , stirring every 10 seconds, until chips are melted. Spoon into a resealable food-storage plastic bag. Seal bag and cut small tip from corner of bag. Drizzle chocolate over filling. For bars, cut 8 rows by 6 rows.