2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
1/2 cup sugar
2 egg s
1 tsp. vanilla
1/2 cup flour
1/2 cup BAKER'S ANGEL FLAKE Coconut, divided
1/2 cup PLANTERS Slivered Almonds, divided
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Spray 9-1/2-inch tart pan with removable bottom with cooking spray; place on baking sheet.
Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour, and 1/4 cup each coconut and nuts; mix well. Pour into prepared pan.
Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Run knife around tart to loosen from rim of pan; remove rim. Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread onto tart; top with remaining coconut and nuts.
Looking for a special treat? One serving of this brownie tart is full of chocolatey flavor.
If you don't have a tart pan, you can instead use a foil-lined 9-inch round pan to prepare the tart. Use foil handles to remove cooled tart from pan before topping with glaze, remaining coconut and nuts.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* 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.