TOASTED COCONUT CASHEW BROWNIES
Cashews with flaked coconut turn into mouthwatering brownies - a perfect Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 11
Steps:
- 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.
- Spread coconut in single layer on ungreased cookie sheet. Bake 8 minutes or until lightly toasted, stirring every 2 minutes. Cool 10 minutes.
- 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.
- Stir toasted coconut, cashews and ginger into batter. Pour into pan.
- 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 Facts : Calories 310, Carbohydrate 39 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg
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