Coconut Cream Topped Brownies.
Out of all the different brownie obsessions I’ve had, none have ever involved coconut.
It’s a sin I tell you. A sin.
I love chocolate and coconut flavors together, but I wasn’t sure how well chewy brownies would work out with shredded coconut.
If you are a coconut fan, you will absolutely love them.
If you are like Mr. How Sweet who would rather swallow nails than eat coconut, you can go hide in the corner, wimpering. That’s what he did.
It’s funny how two people have such different tastes. This is one of my dream brownies, while it’s his worst nightmare.
He’d probably only be truly happy with a steak-flavored brownie.
I’ll stick with the coconut cream. They may be my most favorite brownie yet.
Coconut Cream Topped Brownies
(you can use a homemade brownie recipe below or boxed brownies)
3 squares baking chocolate
1/2 lb butter
2 cups sugar
1 cup flour
1 teaspoon vanilla
Preheat oven to 350.
Melt butter and baking sqaures in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and stir just until combined.
Pour into greased 9 x 13 baking dish (I used a 8 x 8 square cake pan). Bake for 25-35 minutes, or until just barely done. Cool before frosting.
Coconut Cream Pie Frosting
2 sticks butter, softened
1.5 – 2 lbs powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 oz package Jello instead coconut cream pudding
1/4 cup shredded coconut
2-3 tablespoons coconut milk
toasted coconut for garnish
Cream butter until smooth. Add powdered sugar gradually and mix. Add in instant pudding mix. Mix until desired consistency, adding milk 1 tablespoon at a time. Frost brownies and top with toasted coconut.
I think I’ve exhausted all the delicious brownie flavors. I’m sure I could try something incredibly disgusting to most people, like adding my beloved gorgonzola or some form of bacon. As for now, I’m content.