Tuesday, March 19, 2013

Dark Chocolate Almond Joyful Brownies

My oldest son is in Kindergarten and I can't believe the year is almost over.

We have enjoyed school so much this year.. yes.. I said we.

He loves seeing his friends all day, he loves learning, lunchtime, P.E. music... pretty much everything.
I love that he is learning, that he gets this special time to himself. I love that he loves it.

Most of all we both LOVE his teacher. I mean super duper wowzer, as she always says.

She has brought such joy to my son. I don't think she has ever lost her patience and everything is done with a "happy heart". Seriously, she. is. Amazing! Sometimes I think God sent an angel to earth. No human is that fantastic.

All that to say, today was her birthday. I have brought her many a treat this year, but there was one that she couldn't stop raving about. I knew that was going to be the birthday treat. 

I call them Almond Joyful for her, that is just what she is all day! 
She has been such a Joy to get to know this year. She is not allowed to retire until my other two sons go through Kindergarten. I think it should be in her contract.

Here are the treats:
You will need:
Dark chocolate brownies
Coconut filling
Ganache or Chocolate Frosting
Slivered Almonds

Dark Chocolate Brownies
1/2 butter (melted)
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup unsifted all-purpose flour
1/2 cup unsweetened special dark cocoa (Hershey's)
1/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees and grease an 8 or 9 inch square pan.

Blend butter, sugar and vanilla in large mixing bowl.
Add eggs; using a spoon beat well.
Combine flour, cocoa, baking powder and salt; gradually blend into the egg mixture.

Spread in greased pan. Bake for 20-25 minutes. DO NOT overbake!
Brownie should be beginning to pull away from edges of pan. Cool completely.

Now we have the brownies! Don't mind the missing edge, I had to taste test to make sure they were good. Everyone does that right. um.. at least in my house. 
Let's talk filler.

Coconut filling:
3 Cups shredded coconut 
7-8 oz sweetened condensed milk
3/4 Cups powdered sugar

Toss the coconut and powdered sugar together.
Slowly add sweetened condensed milk, stir until well blended.

Spread on top of cooled brownies.

Then pour the ganache over top and spread evenly. 

Sprinkle the slivered almonds on top.

 Slice and Enjoy!

Happy Birthday Mrs. Baxter!!!

Baking from my heart to your kitchen,

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