Besides chocolate chip cookies, brownies rank as an all-time favorite cookie. With a glass of cold milk, brownies are hard to resist! There are scores of great brownies recipes around and there's even brownies that aren't necessarily flavored with chocolate, either.
If you or someone you know loves a good brownie, here's one that I'm sharing that has two flavors combined into one brownie! "Two-Way Brownies" combine the flavor of chocolate and coconut. It's especially easy to do since it begins with a cake mix. The chocolate flavor comes from semi-sweet chocolate and there's even a hint of almond flavoring to add to the flavor.
If you wanted to replace the chocolate chips with another flavor of chips, such as butterscotch or peanut butter, I don't see any reason why you couldn't! If you really want to be creative, combine two flavors of the chips to add an interesting flavor to the brownies. One thing about making any brownie recipe is to be careful not to overbake them. I find it's better to actually have the brownie slightly underbaked that overbaked. Overbaking with result in a hard brownie, which you certainly don't want.
This makes a 9x13 inch pan of the brownies and would be great to transport to any party or gathering. They keep well, if covered. These could even be frozen, if you choose to. Store them in an air-tight and moisture-proof container and they will freeze very well.
While I'm on the subject of brownies, I shared a recipe sometime ago for "Brownies Alaska", which is a great brownie dessert that combines brownies with ice cream and frosted with meringue. If you missed it before, here's that link:
If you have a brownie lover in your home, treat them to this brownie with an interesting flavor combination!
- 1 pkg. (18-1/2 oz) Pillsbury Yellow Cake Mix
- 3/4 cup butter, melted
- 2 eggs
- 1 cup semi-sweet chocolate chips
- 1 cup flaked coconut
- 1/4 cup water
- 1/2 to 1 teaspoon almond extract
Generously grease and lightly flour bottom and sides of a 9x13 inch pan. In large bowl, combine dry cake mix, butter and eggs. Mix by hand until well combined. In a medium saucepan over low heat, melt the chocolate chips. Remove from heat and stir into 2/3 of the batter. Spread into prepared pan. To the remaining batter, add the coconut, water and almond extract. Mix well and spread over the chocolate batter. Bake at 350 degrees for 25-30 minutes or until golden brown (I check for by pressing the center of the brownies. If the surface springs back, they're done). Cool and cut into bars.