Who wants brownies? Raise your hand. I bet you my hand is raised higher than yours right now because I’m in the need for some serious chocolaty-cakey-like-goodness loaded with coconut. Recently, I found myself pondering over the many desserts from my childhood, and I sadly realized that brownies didn’t really have a feature role to play. Is that even possible? Were brownies possibly non-existent for the entire first decade of my life? Were brownies so 1990, and not so 1970 and 1980? Was there a great brownie conspiracy going on that I wasn’t aware of? Where were all the lovely brownies of the world hiding?
As a child, I certainly remember Potato Candy, a Frozen Ice Cream Mississippi Mud Cake that my Mom was famous for, No-Bake Oatmeal Chocolate Cookies, Homemade Peach Ice Cream, my Mom’s Hard-As-A-Rock Chocolate Chip Cookies, and that’s about it. Don’t get me wrong, it’s not like I was an abused child wasting away into nothingness due to lack of sweets. My Grandma always had her famous Raisin Cookies, Coconut Cake, or Pumpkin Pie around to bribe my brother and me into not killing one another, and my Gammy could throw together a mean Pink Cherry Angel Food Cake for someone who could barely walk; there wasn’t a chance in Hell of me every becoming a skinny child.
What I just can’t seem to remember are brownies. Is that even possible? How did I survive my childhood years without ever eating one? Did my Mom not love me enough? I’m praying that my memory has chosen to block out all of the many times I sat blissfully with a brownie in hand because a life without them is just way too sad to acknowledge. We’re talking surviving the zombie apocalypse without chocolate sad y’all. So do yourself and your children a favor; make them brownies. Don’t mess up your kid’s future happiness by withholding the good stuff. Also, it would be nice if you could learn to make soft cookies, preferably before they chip a tooth. Sorry Mom. Just saying.
- 1 Cup Unsalted Butter
- 3-oz. Milk Chocolate, Chopped
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar, Lightly Packed
- 4 Eggs
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Coconut Extract
- 2/3 Cup Cocoa
- 1 Teaspoon Kosher Salt
- 1 Cup All-Purpose Flour
- 1 Cup Unsweetened Flaked Coconut
- Preheat oven to 350 degrees.
- Line a 13×9 metal cake pan with parchment paper; set aside.
- On low heat, melt the butter and chocolate together until melted.
- On medium speed, mix the sugars, eggs, and extracts together for 3 minutes.
- Add the melted butter and chocolate mixture; mix for an additional 2 minutes.
- Add the cocoa and salt; mix with a silicone spatula until combined.
- Add the flour; mix with a silicone spatula until combined.
- Gently fold in the coconut.
- Pour the batter into the parchment paper lined cake pan, and tap it onto the counter several times to release any air bubbles.
- Bake for 35 minutes.
- Add the butter and chocolate mixture to the egg and sugar mixture with the mixer still running. This will help to prevent the hot mixture from curdling the eggs.
- Allow the brownies to cool completely before cutting them.
- If you don’t like huge chunks of coconut in your brownies, place the flaked coconut into a food processor for several seconds before folding it into the batter.
- Toast the coconut before folding it into the brownie batter.
- Dust with powdered sugar before serving.
- Serve with ice cream.
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