Heat oven to 350 deg F. Lightly grease a 15 x 10 x 1" baking pan.
For the Brownie Base: In a medium bowl with an electric mixer, beat together the sugar and butter until light and fluffy. Add vanilla and eggs, blending well.
Add flour, cocoa; mix well. Spread into prepared pan.
For the Coconut-Cluster Topping: Combine ingredients in a small bowl. Spread over batter. Bake for 25 to 30 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached. (Topping will be golden). Cool pan completely on a wire rack. Cut into bars.
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|Serving Size: 1 Dozen (1228g)|
|Recipe Makes: 2 Dozen|
|Calories from Fat: 1849 (55%)|
|Amt Per Serving||% DV|
|Total Fat 205.4g||274 %|
|Saturated Fat 121.7g||608 %|
|Monounsaturated Fat 53.1g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 2448.6mg||753 %|
|Sodium 1060.4mg||37 %|
|Potassium 1642.9mg||43 %|
|Total Carbohydrate 309.5g||91 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 298.2g|
|Protein 85.2g||122 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3346
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