FUDGY COCONUT BROWNIES
Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Cuts into 16 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
- Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
COCONUT BROWNIES
These Coconut Brownies are rich chocolate brownies filled with shredded coconut and semisweet chocolate chips topped with coconut that toasts as it bakes.
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray an 8x8 inch baking pan with baking spray.
- Whisk together melted butter, sugar, eggs, and vanilla extract.
- Whisk in the cocoa powder, flour, salt, and baking powder.
- Fold in the chocolate chips and 1/2 cup of the shredded coconut.
- Spread batter evenly into greased baking pan.
- Sprinkle the remaining 1/4 cup of shredded coconut over the top of the batter.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 181 kcal, Carbohydrate 22 g, Protein 2 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 57 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
TOASTED COCONUT BROWNIES
Steps:
- For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
- Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
- With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
- Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
- Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
- For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
- Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
- Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.
COCONUT BROWNIES
Irresistible Coconut Brownies are fudgy homemade brownies topped with a thick layer of creamy, chewy coconut and smooth chocolate icing.
Provided by Shelly
Categories Brownies
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F. Line a 9×13- inch baking pan with parchment paper. Coat with nonstick spray and set aside.
- In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.
- Sift in flour, cocoa powder, and salt and stir until just combined.
- Spread the batter evenly into the prepared pan. Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set, and a toothpick inserted 2- inches from the edge comes out clean (if you bake until completely set in the middle your brownies will be dry. Allow the brownies to cool completely in the pan on a wire rack.
- When the brownies have cooled completely mix the coconut, condensed milk, and powdered sugar in a large bowl until combined. Evenly spread that on top of the brownies.
- In a large saucepan, melt the butter, cocoa powder, and milk together over medium heat until smooth. Remove from the heat and whisk in the powdered sugar until smooth and no lumps remain.
- Pour the icing on top of the coconut layer and spread gently to coat.
- Allow the icing to set up before cutting.
SNOW DAY COOKIES
Clear your pantry to make these chocolate chip cookies loaded with goodies. We add oats, M&M's, pretzels and even potato chips. -Brittney Musgrove, Dallas, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, vanilla and milk. In another bowl, whisk oats, flour, baking soda and salt; gradually beat into creamed mixture. Stir in potato chips, pretzels, chocolate chips and M&M's., Drop dough by scant 1/4 cupfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake 14-16 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 226 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 223mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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