No-Bake Fudge Brownies
- Comments()
- Yield Makes 2 dozen
Ingredients
- 12 ounces bittersweet chocolate, chopped
- 1 1/4 cups evaporated milk (from one 12-ounce can)
- 1 teaspoon pure vanilla extract
- 3 cups finely ground chocolate wafer cookies (from two 9-ounce packages)
- 2 cups plus 2 tablespoons sweetened shredded coconut
- 1 cup plus 2 tablespoons salted cocktail peanuts
- 1/2 cup confectioners' sugar
- Salt
Directions
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Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
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Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
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Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
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Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.
Cook's Note
Storage: Brownies can be refrigerated for up to 1 week.
This recipe is a keeper - I wouldn't change a thing. This is definately a favorite! Salty Peanuts add a nice contrast to the sweet fudgy flavor. Love it!
Yes, you could substitute walnuts for the peanuts. No, you should not need to add salt. The bars would be healthier without the added salt. Make them this way first. If your family is satisfied with them, great. If not, you could then try the recipe with one-fourth to one-half tsp. additional salt. Whenever you adjust a recipe always change only one ingredient at a time.
Instead of using salted peanuts, do you think I could substitute walnuts? Would I need to add more salt to compensate?