There are two kinds of people in this world:
Sweet dessert lovers
Rich dessert lovers
I am the latter.
Brownies are my weakness. There I said it. Now don’t go using it against me!
You can wave lollipops and candy corn in front of me for as long as you want, I won’t take ‘em. Too sweet for me.
But put a plate of rich fudgy brownies nearby and I’m in trouble. And you’re out of luck, because I just ate your brownie
These are my favorite brownies on the planet. I have never tasted one that I like better. I make them all the time, but this time, I wanted to add a little something. Frosting. Coconut frosting.
I went a little overboard when piping the coconut goodness on this particular brownie. It seemed the frosting to brownie ratio was a bit off. No big deal, just add another brownie!
Double Decker Coconut Cream Brownies
by: Back For Seconds
For the brownies:
- 1 cup butter
- 1 cup cocoa powder
- 2 cups sugar
- 1 cup brown sugar
- 4 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 cup flour
For the frosting:
- 1 cup butter softened
- 3 cups powdered sugar
- 1 tsp coconut extract
- 3-6 Tbs coconut milk
- shredded coconut for garnish (if desired)
Preheat oven to 350*
In a large microwave safe bowl melt the butter and stir in the cocoa until well incorporated. Add in the sugar, vanilla, salt and eggs, stirring well with a wooden spoon after each egg addition. Slowly stir in the flour until well blended and smooth. Pour into a greased 9×13″ pan and bake for 22-24 minutes or until toothpick inserted comes out clean. Do not over bake, you want these nice and fudgy! Let cool before frosting.
For the frosting
Beat together butter, sugar, coconut extract, and 2 Tbs of coconut milk. If too thick add more coconut milk 1 Tbs at a time until it reaches the desired consistency.