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Toasted Coconut Cashew Brownies

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  • Prep Time 25 min
  • Total Time 2 hr 15 min
  • Servings 16
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Cashews with flaked coconut turn into mouthwatering brownies – a perfect Christmas dessert.

Ingredients

1
cup sweetened flaked coconut
4
oz unsweetened baking chocolate, chopped
3/4
cup butter
1 1/2
cups granulated sugar
1/2
cup packed brown sugar
3
eggs
1
cup Gold Medal™ all-purpose flour
1
teaspoon vanilla
1/8
teaspoon salt
1/2
cup cashews, chopped
2
tablespoons finely chopped crystallized ginger

Directions

  • 1 Heat oven to 350°F. Line 8-inch square pan with foil, extending foil 2 to 3 inches over 2 opposite sides of pan; spray foil with cooking spray.
  • 2 Spread coconut in single layer on ungreased cookie sheet. Bake 8 minutes or until lightly toasted, stirring every 2 minutes. Cool 10 minutes.
  • 3 Meanwhile, in large microwavable bowl, microwave chocolate and butter on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in granulated sugar and brown sugar with whisk. Add eggs, one at a time, stirring with whisk just until blended after each addition. Stir in flour, vanilla and salt.
  • 4 Stir toasted coconut, cashews and ginger into batter. Pour into pan.
  • 5 Bake 44 to 46 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely on cooling rack, about 1 hour. Use foil to lift from pan. Cut into 4 rows by 4 rows.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
% Daily Value
Total Fat
17g
0%
Saturated Fat
10g
0%
Sodium
130mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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