Welcome to the second Christmas edition of Take Out Fake Out (you can see the first one here). I must admit, the last one was pretty much as Christmassy as it could get, whereas this recipe is a little more subtle. I’m not shoving candy canes in your face to make you understand what I’m going for.
Whenever I set foot in a cafe or bakery, I am immediately drawn to those huge, chocolatey, brownies. You know those ones that are like, one foot square. Ya, those ones. There is a cafe nearby that makes brownies that are covered in frosting that I swear is made of 95% butter. Which is where I got this idea. The only way you can make a brownie better is by putting a dollop of frosting on top. So that’s what I did, gosh darn it!
Brownies are so easy to make at home and cheap, too! You can make a huge pan for the cost of a couple brownies at the dreaded green mermaid store.
Sometimes I have no idea what I am trying to say, all I know is that these brownies are soooo decadent and delicious. The brownie itself is infused with coconut flavor, and then they are topped off with coconut white chocolate buttercream frosting and toasted coconut.
Heck yes, I’ll take one (or five) anytime of the year.
Coconut White Chocolate Brownies:
Makes one 9×12 inch pan
For the brownies:
- 1 cup salted butter
- 3 cups semisweet chocolate chips, divided use
- 2 1/2 cups sugar
- 4 large eggs
- 1 1/2 tsp coconut extract
- 1 cup flour
- 1/4 tsp salt
For the frosting:
- 1 cup sweetened shredded coconut
- 1 cup salted butter at room temperature
- 3 cups powdered sugar
- 1 1/2 cups melted white chocolate
- 2 tsp coconut extract
For the brownies:
Preheat your oven to 350 degrees and place the oven rack in the center position. Line a 9×13 baking pan with aluminum foil and spray the aluminum foil generously with nonstick spray.
In a medium pot, melt the butter over medium heat. Add two cups of the chocolate chips and stir until completely melted, remove from heat. Mix in the sugar until completely combined and then mix in the eggs one at a time. Once completely combined, add the coconut extract, flour and salt. Mix well and then stir in the remaining chocolate chips. Pour into the prepared baking pan. Spread out the top evenly with a spatula.
Bake for 40-45 minutes until the center feels almost set. Remove to a wire rack to cool completely.
For the Frosting:
Pour the coconut into a small pan and place over medium high heat. Toast the coconut until it is nice and golden brown. Remove to a bowl and allow to cool.
In the bowl of your electric mixer, whip the butter until light and fluffy. With the mixer on low, slowly add the powdered sugar until completely combined. Add the melted white chocolate and mix until combined. Turn up the speed to medium/high and add the coconut extract, whip until light and fluffy, about 30 seconds.
Remove the brownies from the pan and aluminum foil. Frost the tops of the brownies generously and then sprinkle with the toasted coconut. Cut into squares and serve.