Ingredients
The following ingredients have 4 Servings
- 1 box of brownie mix with water (oil and eggs called for on the box)
- 1/4 teaspoon coconut extract
- 1/2 cup Cream of Coconut
- 1 cup mini semi- sweet chocolate chips
- 2 cups sweetened shredded coconut (toasted)
- 1 cup almond slivers
- Whole almonds (for garnish)
Instruction
- Grease a 9×9 pan. Prepare and bake the brownies according to the instructions on the box adding in the coconut extract. (I used Betty Crocker Fudge Brownies with 2 eggs)
- Allow the brownies to cool completely. Once cool, refrigerate the brownies while you prepare the topping.
- Combine the toasted coconut, slivered almonds, mini chocolate chips and cream of coconut in a medium bowl.
- Using a spatula or frosting knife, spread the mixture over the brownies and chill in the refrigerator at least 1 hour before slicing (longer if you can resist!)
