Imagine a dessert that combines the rich, fudgy decadence of brownies with the irresistible crunch of brittle – and then elevates it with tropical coconut and toasted almonds! This Coconut Almond Brownie Brittle is not just a treat; it's a culinary experience that will make your taste buds dance and your guests beg for the recipe. Whether you're looking for a show-stopping dessert, a unique snack, or a way to satisfy your chocolate cravings, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup semi-sweet chocolate chips
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup shredded coconut
- ½ cup sliced almonds
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper, ensuring the paper is flat and covers the entire surface.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth and completely melted.
- In a separate large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until the mixture becomes light and slightly frothy.
- Gradually fold the melted chocolate into the egg mixture, stirring continuously to create a uniform, glossy batter.
- Sift the cocoa powder and salt into the chocolate mixture, gently folding until fully incorporated and no dry streaks remain.
- Spread the batter extremely thinly and evenly across the prepared baking sheet, using an offset spatula to create a uniform layer about 1/8 inch thick.
- Sprinkle the shredded coconut and sliced almonds evenly across the entire surface of the batter.
- Bake in the preheated oven for 20-25 minutes, watching carefully to ensure the edges do not burn. The brittle should look dry and slightly crisp.
- Remove from the oven and let cool completely on the baking sheet for approximately 15-20 minutes.
- Once cooled, break the brittle into irregular pieces using your hands or a sharp knife.
- Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Use room temperature eggs for smoother batter incorporation
- Melt chocolate slowly and carefully to prevent burning
- Spread batter as thinly and evenly as possible for crisp results
- Watch the oven closely during the last 5 minutes of baking to prevent burning
- Let the brittle cool completely before breaking to ensure the perfect crisp texture
- For extra flavor, try toasting the almonds and coconut before sprinkling
- Use high-quality cocoa powder and chocolate for the most intense chocolate flavor
- Store in an airtight container with parchment between layers to maintain crispness
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
