Jan 012004
 
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Recipes

1

2

3

4

5

6

Servings

24

48

72

96

120

144

Ingredients
Butter; softened, divided

1 C. + 2 T.

2-1/4 C.

3 C. + 6 T.

4-1/2 C.

5-2/3 C.

6-3/4 C.

Sugar

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Eggs

3

6

9

12

15

18

Vanilla, divided

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.

Flour

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Cocoa powder, divided

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Chopped walnuts

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Sweetened condensed milk

14 oz.

28 oz.

42 oz.

56 oz.

70 oz.

84 oz.

Shredded coconut

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Powdered sugar

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Evaporated milk

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Assembly Directions:
For each recipe, cream 1 C. of the butter with the sugar. Add the eggs and 1 teaspoon of the vanilla, mixing well. Combine flour, half of the cocoa powder and the chopped walnuts. Add the flour mixture to the butter and egg mixture. Spread the combined mixtures in a 9×13” baking pan that is oiled or coated with non-stick baking spray. Bake at 350 degrees for about 30 minutes until a toothpick inserted in the center comes out clean. Combine the condensed milk and coconut. Very carefully spread the coconut mixture over the baked mixture. Bake at 350 degrees for an additional 20 minutes or so until the coconut is lightly browned. Melt the remaining butter. Combine the melted butter with the remaining cocoa powder and vanilla extract. Mix in the powdered sugar and milk until smooth. Spread the mixture over the toasted coconut layer. Cool to room temperature, then chill at least one hour. Cut into bars or squares.

Freezing and Serving Directions:
Serve chilled squares, or freeze the cut squares in layers in a rigid freezer container, with waxed paper between the layers.

Nutritional Info: Almost Candy Bar Brownies
Per Serving: 284 Calories; 14g Fat (41.7% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 140mg Sodium.
Exchanges: 1/2 Grain (Starch); 2-1/2 Fat; 2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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