Toasted Coconut Frosted Brownies

Toasted Coconut Frosted Brownies might be just the American recipe you are searching for. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 282 calories. For 38 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. 1376 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of eggs, cream cheese, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very budget friendly hor d'oeuvre. It is brought to you by Alaska from Scratch. Overall, this recipe earns a rather bad spoonacular score of 14%. If you like this recipe, take a look at these similar recipes: Coconut-Pecan-Frosted Brownies, Frosted Coconut-Pecan Brownies, and Mississippi Mud Brownies {AKA Frosted Marshmallow Brownies}.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the brownies: Preheat oven to 350. Line a 9x13 pan with aluminum foil, allowing enough foil to hang over the sides of the pan (you will use this later to lift the chilled brownies out of the pan to slice). Spray the foil with non-stick cooking spray. To a mixing bowl, add the butter, eggs, extracts, and sugar. Whisk until smooth. In another bowl, stir together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the wet and stir until incorporated. Pour in the coffee (or water) and mix until it all comes together as a fudgy batter. Spread the batter into the prepared pan and bake for 25-30 minutes, or until just set in the center. Be careful not to over bake; you want these to be fudgy. Cool the brownies on a wire rack. Place the pan into the freezer to chill while you make the frosting. For the frosting: To the bowl of a stand mixer, add the butter, cream cheese, and extracts. Beat until smooth. Gradually add the powdered sugar, beating on low speed, until incorporated, scraping the sides of the bowl as needed. Remove the brownies from the freezer and spread evenly with the frosting. Sprinkle the top of the frosted brownies with toasted coconut. Return the pan to the freezer for at least an hour before lifting the brownies out of the pan and slicing into squares with a long, sharp knife. Keep brownies in an airtight container in the refrigerator.

 

Step by step:

1. To make the brownies: Preheat oven to 35

2. Line a 9x13 pan with aluminum foil, allowing enough foil to hang over the sides of the pan (you will use this later to lift the chilled brownies out of the pan to slice). Spray the foil with non-stick cooking spray. To a mixing bowl, add the butter, eggs, extracts, and sugar.

3. Whisk until smooth. In another bowl, stir together the flour, cocoa, baking soda, and salt.

4. Add the dry ingredients to the wet and stir until incorporated.

5. Pour in the coffee (or water) and mix until it all comes together as a fudgy batter.

6. Spread the batter into the prepared pan and bake for 25-30 minutes, or until just set in the center. Be careful not to over bake; you want these to be fudgy. Cool the brownies on a wire rack.

7. Place the pan into the freezer to chill while you make the frosting. For the frosting: To the bowl of a stand mixer, add the butter, cream cheese, and extracts. Beat until smooth. Gradually add the powdered sugar, beating on low speed, until incorporated, scraping the sides of the bowl as needed.

8. Remove the brownies from the freezer and spread evenly with the frosting. Sprinkle the top of the frosted brownies with toasted coconut. Return the pan to the freezer for at least an hour before lifting the brownies out of the pan and slicing into squares with a long, sharp knife. Keep brownies in an airtight container in the refrigerator.

Nutrition Information:

covered percent of daily need