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Raspberry Coconut Brownies recipe

A graham cracker crust is sprinkled withcoconut and drizzled with sweetened condensed milk, baked andthen spread with raspberry jam and finely chopped walnuts andtopped with a decorative drizzle of both white and semisweetchocolate chips.

Recipe: Raspberry CoconutBrownies

1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
1 (7-ounce) package flaked sweetened coconut
1 1/4 cups sweetened condensed milk
1 cup raspberry jam
1/2 cup walnuts, chopped
1/2 cup semisweet chocolate chips
1/4 cup white chocolate chips

  • Preheat oven to 350°F (175°C).
  • Combine graham cracker crumbs and meltedbutter. Spread evenly into bottom of 9 X 13-inch baking pan.Sprinkle flaked coconut over top of crust. Pour sweetenedcondensed milk over coconut. Bake for 20 to 25 minutes, or untillightly browned.
  • Spread raspberry jam and finely choppedwalnuts over brownie mixture; chill for 2 hours.
  • In separate saucepans, melt semisweetchocolate chips and white chocolate chips. Drizzle each decorativelyover top of brownies. Chill again until firm before cutting.

    Makes 24 bars.

    Chocolate Lover's Raspberry Brownies

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