Cookie Madness

Keeping Life Sweet One Cookie at a Time

You are here: Home / Cookies / Brownies / Coco-Loco Brownies

Coco-Loco Brownies

Last updated on By 21 Comments

If you’re looking for a brownies that pleases coconut lovers, these “Coco-Loco Brownies” from Rachel Ray Every Day are wroth a try. I’m not a huge coconut fan, but the recipe exceeded my expectations in every possible way. First, the brownie batter is made in a big saucepan and doesn’t require the use of any small appliances. The coconut mixture, which gets dropped on the top, gets mixed in a separate bowl, but that takes 2 seconds to do and the bowl was pretty easy to rinse out. In short, putting these together was a cinch.

But let’s get to the important part. Appearance was quite striking. For such a simple recipe, these are muy impressivo! Muy bonita, que? Si! And while they do contain coconut, the coconut is mixed with a bit 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. Delicioso! They are dense, fudgy, sturdy, and loaded with almonds and chocolate – definitely worthy of your next fiesta. Of course, I’ll probably just send mine to work with Todd.

If you don’t have an upcoming fiesta either, you can cut the recipe in half. Follow RR’s directions as written, but cut everything in half and bake the brownies in an 8 inch square metal pan for about 28-30 minutos.

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!

Coco-Loco Brownies

fiesta dog

Coco-Loco Brownies
 
Print
Prep time
Cook time
Total time
 
Coco-Loco Brownies are fudge brownies topped with almonds, chocolate chips and gobs of coconut.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 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
Instructions
  1. Preheat the oven to 325 degrees. Line a 9x13 inch metal pan with foil, preferably the nonstick type.
  2. Combine the sugar and butter in a large (3 quart) saucepan and cook over medium heat, stirring often, until hot and bubbly.
  3. 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.
  4. Add the flour and stir until fully blended, the stir in 1 cup of almonds.
  5. Pour the batter into pan and spread evenly with a spatula.
  6. Top with the remaining 1/2 cup almonds and the chocolate chips.
  7. 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.
  8. Let cool completely (chill if you have time) before cutting into 16 bars.

 

Related posts:

Dark Chocolate Truffle Brownies
Deep Dark Baked Brownies -- Baked NYC
Ghirardelli Award Winning Brownies

Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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.

  9. Love coconut and have been looking for new recipes– this is going to be fabulous, I can tell! Thanks for all the great ideas.

  10. Cutie Lizzie!
    I just made something with coconuts too. I was craving it something fierce.
    Your brownies look delish–everything you make looks wonderful.

  11. I saw those brownies in the magazine and thought they looked delicious. I love coconut and chocolate–mmmm now I want a Mounds bar.

  15. 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.

  16. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe:  

Categories

Pages

Privacy Policy