| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
All-purpose flour |
| 2 |
pt |
Margarine — melted |
| 3 |
pt |
Unsweetened cocoa powder |
| 3 |
pt |
Granulated sugar |
| 1 |
pt |
Instant espresso powder |
| 3 |
pt |
Dk brwn sugar — firmly |
|
|
Packed |
| 1/2 |
pt |
Baking powder |
| 2 |
|
Lg. eggs (room temperatur |
| 1/4 |
pt |
Salt |
| 2 |
pt |
Vanilla extract |
| 1/3 |
|
Red.-cal. margarine (tub) |
| 1 |
pt |
Almond extract |
| 1 |
|
Melted |
| 1 |
|
Currants |
| 2 |
pt |
Margarine — melted |
INSTRUCTIONS
Preheat oven to 350. Spray an 8" square baking pan with nonstick cooking
spray. In medium bowl, combine first 5 ingredients; set aside. In another
medium bowl, beat together margarines, sugars, eggs and extracts. Stir in
flour mixture, currants and 1/2 cup of the coconut. Spread batter evenly
with the remaining 1/2 cup coconut. Bake 25-30 minutes or until toothpick
inserted in center of brownies comes out clean. While warm, cut into 16
equal-size bars.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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