When I decided to bake a snack tonight for Michael and myself, I knew that I wanted a quick recipe and I was craving something with chocolate in it. Brownies and bars are the perfect choice when you’re in a hurry, because they’re easy to mix up in one bowl. In fact, these brownies were in the oven within 15 minutes.
I started with a recipe for butterscotch brownies that I found in our Betty Crocker cookbook, and then made a few easy modifications — adding coconut to the batter and melted chocolate chips spread on top. The verdict? These brownies were just what we were looking for — they are simple and delicious. I’m sure that we’ll be making them often in the future.
Easy coconut butterscotch brownies
(Makes 16 brownies)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Betty Crocker)
- 1/4 cup butter
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 Tbsp milk
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded coconut, divided
- 1/3 cup chocolate chips
Preheat oven to 325 degrees. In a 1 1/2 quart saucepan, melt butter over low heat. Remove from heat; stir in brown sugar, vanilla, milk, and egg. Stir in flour, baking powder, salt, and 1/4 cup of the coconut. Spread in a greased 8″x8″ pan.
Bake about 25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot brownies. Let stand about 5 minutes or until softened; spread melted chips evenly over brownies. Sprinkle with remaining shredded coconut.
Note: This recipe was linked to Eat at Home’s ingredient spotlight: Coconut.