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.