Yes… I made two batches of brownies, because I just couldn’t decide. And these brownies pretty well epitomize the way I was feeling the day I made them—since I couldn’t decide what type of brownies to make. Smore’s? Rocky Road? Toasted Coconut?
Heck---let’s just put it ALL in there!
Ingredients:
1 box of brownie mix, prepared according to box directions, but replace the oil with applesauce.
1 cup shredded coconut
1/2 cup chopped nuts (we used some of the sweet & spicy pecans made a few weeks ago)
1/2 cup mini marshmallows
1/4 cup dark chocolate chips (because you can never have too much chocolate).
Directions:
Preheat oven to 350 degrees. Lightly spray an 8x11 glass pan with butter flavored cooking spray.
Pour batter into the prepared pan, then pour the chocolate chips, chopped nuts, and 3/4 cup of the coconut over the batter. Swirl with a knife to work them down into the batter. Leave out the marshmallows for now.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven & sprinkle the top with the remaining coconut, & spread the marshmallows across the top. (Try to keep the marshmallows away from the edges of the pan—it’ll save you a lot of headache when it comes to cleaning the pan later.)
Switch your oven over to Broil & place the pan back in the oven on the top rack. Broil for 1-2 minutes—watch it carefully so the marshmallows don’t burn.
Remove from the oven & let cool. The marshmallows will be a pain to cut while warm, so try spreading a little cooking spray on the knife when you start dividing them up.
YUM!
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