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Add a photoRaciónes: 12
Ingredientes
- 3/4 c. butter or possibly margarine
- 3 ounce semisweet chocolate, minced
- 1 c. packed brown sugar
- 2 x egg yolks
- 1 tsp vanilla
- 1 3/4 c. all-purpose flour
- 1/4 tsp salt
- 1 c. coconut
- 2 x egg whites
- 1/2 c. granulated sugar
- 1/2 c. finely minced almonds or possibly pecans
- 2 Tbsp. coconut
Direcciones
- The coconut and meringue add in a crunchy dimension to the brownie crust.
- These are best eaten the first day, although they will keep overnight in the refrigerator.
- For bars, in a medium, heavy saucepan heat butter or possibly margarine and chocolate over medium heat until melted, stirring frequently. Stir in the brown sugar, egg yolks, and vanilla. Using a wooden spoon, beat lightly just until combined. (Don't overbeat or possibly bars will fall when baked.) Stir in the flour, salt, and coconut. Spread batter in a greased 9x9x2-inch baking pan. Bake in a preheated 350i oven for 25 min.
- Meanwhile, for meringue, in a medium mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in the granulated sugar, 1 Tbsp. at a time, until stiff peaks form
- (tips stand up) and sugar is almost dissolved. Spread over warm crust.
- Sprinkle with minced almonds and coconut.
- Bake in the 350i oven for 15 to 20 min more, or possibly until meringue is set and lightly browned. Cold in pan on a rack. Cut into bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 329 | |
| Calories from Fat 151 | 46% |
| Total Fat 17.48g | 22% |
| Saturated Fat 10.83g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 138mg | 6% |
| Potassium 132mg | 4% |
| Total Carbs 43.33g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 26.58g | 18% |
| Protein 3.41g | 5% |
