Coco-Loco Brownies is a coconut brownies recipe I found in a Rachel Ray magazine. In my old notes, I mentioned they exceeded my expectations, however I never made them again for some reason. I really need to. They’re also a good way to use up a half cup of condensed milk.
Coco-Loco Brownies are easy saucepan brownies topped with condensed milk and coconut. They are pretty simple, and don’t require any small appliances. Plus the batter is made right in the saucepan, so there aren’t a lot of dishes to wash.
Coco-Loco Brownies Notes
My old notes say they are very pretty. Judging by the photo, I guess they are. And while they do contain coconut, the coconut is mixed with a half cup of condensed milk so it has a flavorful burnt milk macaroon quality to it which makes the brownies taste like fudge brownies with soft macaroons dropped on top. They are dense, fudgy, sturdy, and loaded with almonds and chocolate – definitely worthy of your next fiesta.
Halving a 9×13 Inch Pan of Brownies
If you don’t have an upcoming fiesta, you can cut the recipe in half. Follow directions as written, but cut everything in half and bake the brownies in an 8 inch square metal pan for about 28-30 minutes.
Since I didn’t make any real changes to the recipe (aside from halving it), here’s a link to the original Coco-Loco Brownies recipe.
Coco Loco Brownies Recipe Here. This is Where To Click.
Update: I’ve also put the adapted version below in case the link stops working. I don’t want to lose this recipe!
- 1 2/3 cups sugar
- 1 stick 4 ounces unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1 cup flour
- 1 1/2 cups natural almonds toasted and chopped
- 3/4 cup semisweet chocolate chips
- 2 cups shredded sweetened coconut
- 1/2 cup sweetened condensed milk
- Preheat the oven to 325 degrees. Line a 9×13 inch metal pan with foil, preferably the nonstick type.
- Combine the sugar and butter in a large (3 quart) saucepan and cook over medium heat, stirring often, until hot and bubbly.
- Remove from the heat. Add cocoa powder and 1/2 teaspoon of the salt; let cool for 10 minutes. Stir in the vanilla, then add the eggs one at a time, stirring well after each addition.
- Add the flour and stir until fully blended, the stir in 1 cup of almonds.
- Pour the batter into pan and spread evenly with a spatula.
- Top with the remaining 1/2 cup almonds and the chocolate chips.
- In a medium bowl, combine the coconut, sweetened condensed milk and remaining 1/4 teaspoon salt. Spoon the coconut mixture in dollops over the surface of the batter and bake until the coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes.
- Let cool completely (chill if you have time) before cutting into 16 bars.
Ha! I never even look at directions for lining pans anymore so I didn’t even catch that. Glad you liked the brownies, Suzanne!
I should go check RR’s site and see if they’ve added any new great recipes. I need something for today.
Excellent recipe–I didn’t get the parchment paper “crosswise” direction. It didn’t make sense so I used the non-stick foil and did it lengthwise (maybe that’s what crosswise is?). Nonetheless, it was hit and I love this cookie/dessert “smut” blog!
These looks totally amazing! I don’t think I have ever made any of Rachel Ray’s baked goods, she isn’t exactly known for it but I have bookmarked these.
I was just looking at this recipe yesterday and thinking that these looked good. Glad to hear they are! And I’m often impressed with how well some of the RR recipes turn out.
oh must make soon! those look so yummy
Lizzie is way too cute! Look at those ears!
These look wonderful. Must-make-soon!!!
Cathy - Wheresmydamnanswer
These really look amazing and actually I think yours look even better than the ones on Rachel Ray’s site!!
Love coconut and have been looking for new recipes– this is going to be fabulous, I can tell! Thanks for all the great ideas.
I just made something with coconuts too. I was craving it something fierce.
Your brownies look delish–everything you make looks wonderful.
I saw those brownies in the magazine and thought they looked delicious. I love coconut and chocolate–mmmm now I want a Mounds bar.
Yummm! Those look so good. They look similar to a recipe we used to make in the 80’s called Magic Cookie bars http://allrecipes.com/recipe/magic-cookie-bars-from-eagle-brand/Detail.aspx
made with a graham cracker crust. I like the idea of a brownie bottom. May have to give these a try.
hmmm this are more than delicious. i love coconut. I ll try them yumm yummy .
I am not a HUGE fan of coconut alone…but when it is a mounds type bar…yum!! These look great. Are they really sweet?
I will have to try!
OH….PUPPY LOVE…he is sooooooo cute! Everytime I see him…I think it is time for a new puppy at our house.
They look delish! I made some “almond joy brownies” once and didn’t really like them. I love the idea of the condensed milk making them gooey, sweet, macaroon-y on top. Mine weren’t that way. Glad you’re happy with your choice today!
These look so scrumptious and I can’t wait to try them.
Can’t stpo smiling about Lizzie’s photo! I love the name of the brownies too, they must taste like Almond Joy or Bounty bars. Gracias!
I give you a meme, because I love your blog. Is in spanish, becaus I am from Spain…
Is a meme about air, you must to say 6 good things about air and 6 things that unlike you about air (I’m sorry for my english, is more easy for me read, I know that is very bad, but I’m learning )
Oooh, yum!! And aww, Lizzie 😀
These look awesome! Definitely will go to the top of my “to make” brownie list!