These indulgent buttery rich Chocolate Chunk Almond Brownies are accented with coconut and almonds, perfect for the holidays!
Chocolate Chunk Almond Brownies
Category: Dessert
These indulgent buttery rich Chocolate Chunk Almond Brownies are accented with coconut and almonds, perfect for the holidays!
- 1 box Betty Crocker™ Hershey's™ Chocolate Chunk cookie mix
- 1/4 cup unsweetened baking cocoa
- 1/2 cup butter or margarine, melted
- 1/4 cup water
- 1/2 teaspoon almond extract
- 2/3 cup slivered almonds, toasted
- 1 container Betty Crocker™ Peter Paul™ Almond Joy™ frosting
- 2 tablespoons coconut
- Heat oven to 350°F. Spray 8-inch square pan with cooking spary.
- In medium bowl, mix cookie mix and cocoa. Stir in butter, water and almond extract just until dry ingredients are moistened. Stir in 1/3 cup of the almonds. Spread into pan.
- Bake 18 to 20 minutes or until toothpick inserted 2 inches from edge of pan comes out clean and center feels just set when lightly touched in center; do not overbake. Cool completely. Frost with frosting; sprinkle with remaining almonds and coconut, press in gently. 16 brownies.
