Out of all the brownie obsessions I’ve had, coconut was never one of them—until now.
It’s a little shocking, I know. A sin, even.
I’ve long loved the pairing of chocolate and coconut, but I wasn’t sure how shredded coconut would play with chewy brownies.
If you’re a coconut fan, these will be a revelation.
If you’re like Mr. How Sweet, who would rather swallow nails than eat coconut, you might want to hide in the corner and quietly grumble. That’s exactly what he did.
It’s funny how two people can have such different tastes. To me, this is a dream brownie; to him, it’s a culinary nightmare.
He’d probably only be truly satisfied with a steak-flavored brownie.
I’ll stick with the coconut cream. These may be my favorite brownies yet.
Coconut Cream Topped Brownies
(You can use your favorite homemade brownie recipe or a boxed mix.)
- 3 squares baking chocolate
- 1/2 lb butter
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 teaspoon vanilla
Preheat the oven to 350°F (175°C).
Melt the butter and baking chocolate together in a microwave-safe bowl. In a mixing bowl, combine the melted butter and chocolate. Add the sugar and vanilla, and beat until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating after each addition. Stir in the flour just until combined.
Pour the batter into a greased 9 x 13-inch baking dish (an 8 x 8-inch square pan works for a thicker brownie). Bake for 25–35 minutes, or until the center is just set. Allow the brownies to cool before frosting.
Coconut Cream Frosting
- 2 sticks butter, softened
- 1.5–2 lbs powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 (4 oz) package instant coconut cream pudding mix (or regular coconut-flavored pudding)
- 1/4 cup shredded coconut
- 2–3 tablespoons coconut milk
- Toasted coconut for garnish
Cream the butter until smooth. Gradually add the powdered sugar, mixing to combine. Stir in the instant pudding mix, vanilla, and coconut extract. Add shredded coconut. If the frosting is too thick, add coconut milk one tablespoon at a time until you reach the desired consistency. Spread the frosting over the cooled brownies and finish with a sprinkle of toasted coconut.
I like to think I’ve explored nearly every delicious brownie variation, but there’s always room to experiment. I could try something wildly unconventional—gorgonzola or bacon, perhaps—but for now I’m content and very full.
Enjoy.