As if raspberry jam-topped chocolate brownies weren't delicious enough, we've added a sprinkling of toasted coconut and chopped salted almonds.
What You Need
Original recipe yields 32 servings
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
4 egg s
1 tsp. vanilla
1 cup flour
1/2 cup raspberry jam
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup chopped PLANTERS Salted Almonds
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Let's Make It
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of prepared pan.
Bake 30 min. Spread jam evenly on top; sprinkle with coconut and nuts. Bake 5 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
Enjoy your favorite foods while keeping portion size in mind.
How to Safely Add Eggs to a Recipe
When adding eggs to a recipe, break them, one at a time, into a small bowl before adding to the other ingredients. This is not only an easy way to add eggs gradually but also lets you check the egg's quality first and remove any pieces of shell.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.