Almond Joy Brownies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 10 tbsp. unsalted butter (1 1/4 sticks)
- 1 1/4 c. sugar
- 3/4 c. plus 2 Tbsp. unsweetened cocoa powder
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 c. all-purpose flour
Instructions
- Preheat oven to 325 degrees F. Line an 8-x-8" baking pan with foil, leaving overhang on the sides and spray with cooking spray.
- In a large microwave-safe bowl, combine butter, sugar, cocoa, and salt and heat on high power to melt, about 45 seconds. Stop to stir, then heat in 10-second bursts until mixture has melted and can be stirred smooth.
- Add vanilla and eggs and stir vigorously until batter is thick, shiny, and well blended. Add flour and stir until just combined. Pour batter into prepared pan and spread evenly.
- Bake until a toothpick in the center emerges slightly moist with batter, 22 to 25 minutes. (Check with a toothpick; your batch may need a few minutes longer, but do not bake longer than 30 minutes.)
- While brownies cool, prepare coconut mixture. In a bowl, stir together shredded coconut and sweetened condensed milk. Spread that mixture evenly over cooled brownies and sprinkle almonds over coconut.
- Add melted chocolate into a Ziploc bag. Snip a small hole in the corner and drizzle over brownies.
- Let set in the refrigerator at least 30 minutes before cutting into squares.
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