These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary.
Ingredients
- butter: 1 cup (softened)
- white sugar: 2 cups
- eggs: 4 piece
- ½ teaspoons vanilla extract: 1 piece
- all-purpose flour: 2 cups
- cream of tartar: 0.75 tsp
- unsweetened cocoa powder: 0.5 cup
- walnuts: 0.5 cup (chopped)
- unsweetened flaked coconut: 4 cups
- sweetened condensed milk: 1 can (14 ounce can)
- vanilla extract: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
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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.
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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.
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Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
