Coconut Layered Brownies Recipes

Steps:

• Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
• Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
• Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
• Layer coconut and chocolate chunks over brownie base.
• Pour sweetened condensed milk evenly over coconut and chocolate chunks.
• Sprinkle with nuts.
• Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
• Cool completely. Cut into bars. Step back and hear the applause.

Steps:

• Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
• For the peanut butter cookie layer: Beat the peanut butter, sugar and salt in a medium bowl with an electric mixer on medium-high until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
• For the brownie layer: Combine the flour, cocoa powder and salt in a medium bowl; set aside. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the eggs until combined. Stir in the flour mixture and then the chocolate chips until just combined. Pour the brownie batter over the peanut butter layer.
• For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the brownie layer (there shouldn't be any brownie peeking through).
• Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes. (A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy. The jiggle cue is the key to determining doneness.)
• Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. Lift it out of the pan, and peel off the foil. Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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.

Steps:

• Melt chocolate and butter in microwave (up to 2 minutes).
• Cool.
• Set aside.
• Beat eggs slightly.
• Add vanilla and sugar and mix.
• Mix in chocolate mixture.
• Mix in flour and salt.
• Pour half in greased 13 x 9 pan In a separate bowl, combine milk, coconut and extracts.
• Carefully spread over brownie mix in pan.
• I spread with dabs of mix in my figures.
• Sticky but effective.
• Dab remaining brownie dough over coconut.
• Spread to cover.
• Bake at 325 F for 40-45 minutes.
• Remove from oven and sprinkle with chips.
• Allow to soften and then spread.
• Srinkle on nuts.
• Cool slightly before cutting.
• Cool completely before removing from pan.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• Make topping:
• In a 1 1/2-quart bowl stir together topping ingredients until combined well.
• Make brownie layer:
• In a 1 1/2-quart saucepan melt butter over moderately low heat. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.
• Spread batter evenly in pan and sprinkle with topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.