3/4 cup margarine
1/2 cup brown sugar
1/2 cup blueberries
1/2 cup chopped dates
1/3 cup packed brown sugar
1/6 cup lemon juice
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup sliced almonds
Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9 inch pan with foil or parchment paper. In a medium saucepan, mix margarine and brown sugar until blended. Remove from heat. Stir in blueberries, dates, brown sugar, lemon juice and milk. Mix until well blended. Pour over brown sugar/blueberry mixture in pan.
Bake in preheated oven for 20 to 25 minutes. Immediately after baking let cool completely, allowing the crust to cool completely. While brownies are still warm through, frost with chocolate cream frosting. While brownies are still warm through, frost with remaining lemon zest, lemon zest, almonds and lemon slices.
Good and easy, but be aware that brussel sprouts can be a little bland. Also, be sure to deglaze the pan, as grated coconut can actually cause a burn.
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