Indulge in these sweet treats. The brandy is a must combined in the brownie crust with vanilla wafer crumbs, flaked coconut then spread with a sweet smooth topping. Enjoy each bite.
1/2 cup butter
1/2 cup sugar
1/4 cup unsweetened baking cocoa
1 large egg
1 3/4 cups vanilla wafer crumbs
3/4 cup coconut, flaked
1 1/2 teaspoons brandy, divided use
1 cu powdered sugar
3 tablespoons unsweetened baking cocoa
3 tablespoons butter, softened
2 tablespoons water
In a small saucepan heat 1/2 cup butter over medium heat until melted. Add 1/2 cup sugar, 1/4 cup unsweetened baking cocoa, and egg. Cook until the mixture boils, stirring constantly. Boil and stir for 1 minute then remove from the heat.
Stir in vanilla wafer crumbs, flaked coconut, and 1 teaspoon brandy. Press into an ungreased 13″ x 9″ baking pan.
In a medium mixer bowl beat together powdered sugar, 3 tablespoons unsweetened baking cocoa, 3 tablespoons softened butter, water, and 1/2 teaspoon brandy. Spread over the brownie and refrigerate for 1 hour, or until firm.
Makes 32 squares.