Friday, July 19, 2013

Frosted Triple Coconut Brownies

Lately I've been a coconut craving fool.  I don't know what my deal is, but every single time I think about or see coconut I can't help myself.  I start scouring my cookbooks, Pinterest boards, and various blogs I follow trying to find a coconut laden recipe to make to quench my ongoing craving. 
In my ongoing quest to fill this coconut craving, I thought why not incorporate the shredded, sweet stuff in some gooey, fudgy chocolate brownies?  Sounds good, right?  I think so!  I wanted a thick, gooey brownie filled with that coconut goodness.  Then I thought, what about a thick, gooey, coconut filled brownie topped with a fluffy, light frosting with more coconut?  And hey, lets top it of with more, both toasted and raw.  Now, that's what I'm talking about.  Coconut goodness!
These brownies are amazing, and they definitely hit the spot.  The perfect item for all of those chocolate and coconut lovers out there.  Thick, rich and chocolaty and full of coconut.  The frosting is an awesome addition; not too rich or too sweet, but the perfect compliment to the rich, chocolate brownies.  I love the addition of the coconut on every layer, it adds flavor as well as a little different texture.
Speaking of coconut.  Have you tried the coconut M&M's?  Umm, they are awesome and addicting.  They are my weakness, to say the least.  If I can actually get a bag in my house long enough, I can't wait to whip up some sweets with these bad boys in them.  Yum!  Anyway, back to the brownies.  These are amazing and will definitely quench that sweet tooth.  If you're a coconut lover or know a coconut lover, these are the brownies for them!   

Frosted Triple Coconut Brownies
Ingredients:

For the brownies-
3 Oz semisweet chocolate
2 Oz bittersweet chocolate
8 Tbsp (1 stick) unsalted butter, cubed
3 1/2 Tbsp cocoa powder
3 Large eggs
1 1/4 Cups granulated sugar
2 Tsp coconut extract
1/2 Tsp salt
3/4 Cup + 3 1/2 Tbsp all-purpose flour
3/4 Cups chocolate chunks
1/3 Cup shredded, sweetened coconut

For the frosting-
1 Cup milk
5 Tbsp flour
2 Tsps coconut extract
1 Cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar (not powdered sugar)
1/4 Cup + 2 Tbsp shredded, sweetened coconut
1/4 Cup toasted, shredded coconut

Directions:

For the brownies-
Preheat oven to 350.

Line a 9x9 square baking pan with parchment paper. Spray with non-stick cooking spray and set aside.

Place the semisweet, bittersweet, and unsweetened chocolate in a saucepan along with the butter and place over low-medium heat and allow to melt. Be sure to stir constantly to prevent burning. Once the mixture is melted and smooth, add the cocoa powder and whisk to combine. Set aside and allow to cool slightly.

In a large bowl combine eggs, sugar, coconut extract and salt and whisk to combine. While continuously stirring, pour the chocolate mixture into the egg mixture and whisk to combine. Add the flour and stir with a wooden spoon until just combined. Pour in the chocolate chunks and coconut and stir to combine.

Pour the mixture into the prepared pan, and spread evenly. Place in the preheated oven and bake until set, and a toothpick inserted into the center of the pan comes out with a minimal amount of crumbs sticking to it, about 35-45 minutes. Remove cooked brownies from the oven and allow to cool in the pan for 5-10 minutes. Remove from pan and transfer to a cooling rack and allow to cool completely.

Once the brownies are cooled completely, frost and sprinkle with toasted and raw coconut.  Cut into squares and enjoy. Store in an airtight container.

For the frosting-
Place milk and flour in a medium saucepan over medium heat. Whisk continuously until the mixture begins to bubble lightly. Keep mixture over heat, continuing to whisk until mixture thickens. After about 7 minutes the mixture should be finished cooking, it should be the consistency of thick cake batter. Add coconut extract, stir and set aside to cool completely.

Place butter and sugar in a large bowl, using an electric or stand mixer, beat on high until light and fluffy and almost white in color, about 3 minutes. The shugar should be completely incorporated into the butter.

Once the milk mixture has completely cooled, combine it with the butter mixture and beat on high until all ingredients are incorporated, about 1 minute. The texture should resemble whipped cream.  Add 1/4 cup of the shredded coconut and stir to combine.

Recipe source: Brownies-adapted from  Baking Illustrated
                         Frosting- barely adapted from Can You Stay For Dinner
                                        originally from Missy Dew on TastyKitchen

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