The other day, two of my favorite people knocked on my door. Adria & Michelle left me with a very delicious treat. Once this delectable bar was gone, I quickly sent a text out for the recipe. This sweet little bar was not only scrumptious, but was also pretty enough to sit and “shine” inside a bakery window. I was just hoping that this magical bar was home-made!
They were gone . . . gone too fast to take pictures. The bars they brought were loaded with pecans, and we enjoyed every bite!
If you look below, my bars are loaded with Almonds. Both are splendid.
I like every kind of nut. My husband likes every kind of nut.
Why did I use Almonds?
Most of these scrumptious bars were heading down the road, to a daughter who only like Almonds!
If you like Almond Joy Candy Bars, you’re in for a treat. Toffee bits added crunch to the bars that graced our door, so I added them as well. Delish!
I kept six and gave the rest AWAY! That’s the safe thing to do.
My brownies wear coconut, big chunky Almonds, mini chocolate chips, toffee bits and sweetened condensed milk on top of Katharine Hepburn Brownies.
The great thing about this recipe, is that it uses a box brownie mix. This is what my sweet friends used, and they were fabulous! So . . . if you are short on time and you have a box mix handy – use it. I simply didn’t have one in my house. The Hepburn Brownie is my favorite, and you don’t even need to pull out your mixer to make them. Just pull out a wooden spoon or a whisk. They are simple and quite fabulous.
Use any nut you like. Use semi, milk, peanut butter, white, or any chocolate chip you like.
IMPORTANT NOTE: If you make the Hepburn Brownie it only makes an 8×8 inch square pan. Simply use 1/2 can (7 oz) sweetened condensed milk and 1/2 of the toppings. When baking the Hepburn Brownie, Preheat the oven to 325 degrees. Bake Brownie Base for 20 minutes in the middle of the oven. Remove from the oven and layer with toppings. Place pan back in the oven and bake for another 20 minutes or until toothpick inserted comes out almost clean. Don’t over-bake the brownies. Let cool before cutting. If you want a 9×13 pan of brownies, double the Hepburn Brownie recipe and follow original recipe for toppings.
Below is the Original Recipe from Food.com using a Box Mix. I added Heath Toffee bits, and used mini chocolate chips instead of chunks.
I’m also including the recipe I used for the Katharine Hepburn Brownie . . . just in case you don’t have a box mix handy. It’s easy to whip up, and it still my favorite Brownie!
- 1 (18-24 ounce) package brownie mix prepared according to package directions.
- (You will need enough batter for 9×13 inch pan)
- 3¾ cups sweetened flaked coconut
- 1 (11 ounce) package semi or milk chocolate chunks or chips
- 1 (14 ounce) can sweetened condensed milk ( like Eagle Brand)
- 1 cup pecans, almonds or other nut
- Preheat oven to 350. Spray 9×13 pan with nonstick cooking spray or line with parchment paper.
- Prepare your favorite brownie mix according to package directions for cake like brownies. Follow your box mix exactly.
- Spread the brownie mix evenly in pan. Bake 16 to 18 min or until brownie is just set. Do not over bake! You are just trying to set the batter, not finish it.
- Layer coconut and chocolate chunks over brownie base.
- Pour sweetened condensed milk evenly over coconut and chocolate chunks.
- Sprinkle with nuts and toffee bits.
- Bake 20-25 minutes more or just until edges of coconut are deep golden brown and nuts are lightly toasted.
- Cool completely. Cut into bars. Step back and hear the applause.
This is the recipe I used for my Brownie Base:
- ½ cup unsalted butter, cut into small pieces
- 2 ounces unsweetened chocolate, finely chopped
- * I use 1 ounce for a lighter chocolate taste
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup all purpose flour
- ¼ teaspoon salt
- 1 cup chopped walnuts
- Preheat oven to 325 degrees F. Line an 8 inch square baking pan with parchment paper; set aside.
- Place the butter and chopped chocolate in a medium bowl set over a small saucepan of barely simmering water over low heat. Warm the chocolate and butter, stirring constantly, until completely melted and smooth. Remove from heat.
- Whisk in the sugar, then whisk in the eggs and vanilla extract. Using a rubber spatula, fold in the flour, salt and chopped walnuts.
- Pour the batter into the prepared baking pan, smoothing it into an even layer.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Place the pan on a wire rack and allow to cool completely before cutting into squares.
- Store leftovers in an airtight container at room temperature.