Fudgy Brownies with Toasted Coconut Frosting

I finally finished this recipe! Originally it was going to be a chocolate cake instead of a fudgy brownie, but that turned out to be a disaster! I try not to get discouraged when something doesn't come out right, you make mistakes when your trying new things, its pretty normal. So I went back to the drawing board and changed things around. This brownie is incredibly decadent and sweet, so if that isn't your bag, then look elsewhere. My favorite part is the crunchy toasted coconut, it's so flavorful! I kept snacking on it while I was baking this!

brownies

Brownie Ingredients

1 cup of grapeseed oil

1/3 cup of Butter softened

2 2/3 cup of sugar

4 eggs

3 teaspoons vanilla

2 cups of flour

1 cup of cocoa

1 cup of chocolate chips

1/2 tsp salt

Icing Ingredients

1/2 package of sweetened coconut

1 package of cream cheese

1/4 cup of soft butter

1 1/2 tsp coconut extract or imitation

1/2 tsp vanilla

3-4 cups of sifted powdered sugar

pinch of salt

siftandwhisk

Preheat your oven to 350 then sift your flour and cocoa together and then whisk with 1/2 teaspoon of salt. make sure it is well mixed! Set aside 1/2 cup in a separate bowl for a later step.

fatwhisk.png

Next whisk together the soft butter and oil, it will be lumpy at first, but keep at it until you have this smooth color.

eggs.png

Next crack four eggs and mix them up in a bowl, then whisk it into the fat. Add 3 teaspoons a of vanilla, and all of the sugar. Mix until well incorporated.

wetanddry.png

Now, using a spatula, fold the dry ingredients to the wet. Do this in batches, if you just dump all the dry ingredients in at once then the dry ingredients will clump up. Remember to reserve 1/2 cup of the dry ingredients!

browniebatter

Mix until it it looks like the image above.  This is the point where I eat too much brownie batter :).

chococlatechips

Take the chocolate chips and toss them in the dry mix. this will keep them from falling to the bottom of the brownie batter. they will be suspended in every bite!

greaseandfill.png

Next get out a 9 X 13 size baking dish or pan. This can always be broken up into two batches if you don't have anything that large. Using unsalted butter, grease the dish then fill it with the batter, it will be thick, so use a spatula to fill in all the corners.

cooked brownies

The brownies are cooked when they are set and a tooth pick comes out with chocolate on it, but not raw batter. This takes between 30-40 minutes. Place them somewhere to cool off. Do your first round of dishes and then get a cookie sheet lined with parchment paper for the next step.

toastedcoconut

Spread the sweetened coconut onto a baking sheet in one layer. Stick it in the oven and stir every 3 minutes until you reach your desired toastey-ness. It can burn very easily so be sure not to forget about it. I like mine super crunchy but you can taste as you go and stop when you like the taste and texture. Toasted coconut (especially sweetened coconut) is so good! I like to sprinkle it on smoothies and ice cream. When this is done, remove it from the oven and put it on a different cookie sheet, allow it to cool on the counter.

creambutter.png

Next get your mixer out! If you don't have a mixer then use a wooden spoon, and put some elbow grease into it so everything gets mixed evenly. Cream the sift butter and cream cheese.

addsugar

When the butter and cream cheese and mixed and creamy, start adding the powdered sugar. do it slowly, and when the mixer is not running, otherwise you will end up with a huge powdery mess! Add the coconut, vanilla, and salt.

creamcheesefrosting'

Now beat the crap out of it until it has a luxurious texture. Make sure to taste at this step and adjust the coconut, vanilla, and salt as needed. Just make sure you don't add too much of anything, because icing has a very delicate balance.

assembly

Keep the icing in the fridge until the brownies are cooled off, then get ready to assemble, grab a spatula.

assemblyfinish

Smooth on as much icing as you deem appropriate :). I ended up having a little more than 1/2 a cup left at the end. Then sprinkle with toasted coconut. Gently pat the coconut into the icing so it doesn't fall off when you cut it. If you wait until the brownies are truly cooled, then they will slice beautifully!

finalbrownies.png

I ate mine with some oranges to cut the richness of the brownie and had a glass of almond milk to wash it all down! It was so tasty, and man was the brownie fudgy and dense. I hope you try this yummy chocolatey goodness! Until next time!


Fudgy Brownies with Toasted Coconut Frosting

Brownie Ingredients

1 cup of grapeseed oil

1/3 cup of Butter softened

2 2/3 cup of sugar

4 eggs

3 teaspoons vanilla

2 cups of flour

1 cup of cocoa

1 cup of chocolate chips

1/2 tsp salt

 

Icing Ingredients

1/2 package of sweetened coconut

1/4 cup of soft butter

1 package of cream cheese

1/2 tsp vanilla

3-4 cups of sifted powdered sugar

pinch of salt

1 1/2 tsp coconut extract

Directions

Preheat oven to 350. Sift and whisk flour, cocoa and salt, reserve 1/2 cup. Whisk Oil and Butter together. Add whisked eggs and vanilla. Mix in sugar. Slowly add dry to wet , just until well mixed. toss chocolate chips in 1/2 cup of dry mix. fold into batter. Pour into greased 9 x 13 dish, and smooth. Cook for 30-40 minutes. Toast coconut on cookie sheet, stirring every 3 minutes until toasted. Cream butter and cream cheese in a mixer. add vanilla and coconut extract. Add a pinch of salt. Slowly add in powdered sugar and beat until smooth and creamy. When brownies have cooled off, ice them and sprinkle toasted coconut on top. Serve and enjoy!