Brownies With Coconut Frosting Recipes

Steps:

• Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
• Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
• Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
• Layer coconut and chocolate chunks over brownie base.
• Pour sweetened condensed milk evenly over coconut and chocolate chunks.
• Sprinkle with nuts.
• Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
• Cool completely. Cut into bars. Step back and hear the applause.

Steps:

• Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.
• Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
• Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
• Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold. Spread with Coconut Frosting.
• Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool.

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.

Steps:

• Preheat oven to 350°. In a large bowl, combine brownie mix, sour cream, frosting, eggs and water just until moistened. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake 30-35 minutes or until center is set (do not overbake). Sprinkle with chocolate chips; let stand 5 minutes. Spread chips over brownies.

Steps:

• HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
• In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well.
• Spread batter in prepared pan. Sprinkle pecans and chocolate chips evenly over top.
• BAKE 42 to 52 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Cut into bars.

Steps:

• Stir oil or melted butter, sugar and vanilla together in large mixer bowl.
• Add eggs, beat until well blended using a spoon.
• Combine flour, cocoa, baking powder and salt; gradually add to egg mixture.
• Add nuts if desired.
• Spread into a greased 9 inch square pan.
• Bake at 350° for 20-25 minutes or until brownie pulls away from the edge of the pan.
• Cool in the pan.
• Frost with Creamy Brownie Frosting if desired.
• Cut into squares.
• Creamy Brownie Frosting Instructions:.
• Cream butter, cocoa, corn syrup or honey and vanilla in small mixer bowl.
• Add powdered sugar and milk; beat to spreading consistency.
• Makes about 1 cup frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
• Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
• Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

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.

Steps:

• Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
• In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
• Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
• Stir in the chopped pecans.
• Scrape into the prepared pan and smooth the top.
• --Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
• Frosting:.
• Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.

Steps:

• Preheat oven to 350°F Butter a 9 inch square pan.
• In a small bowl, combine flour, salt, baking powder, baking soda and spices; set aside.
• In a medium-sized saucepan, melt butter over low heat. Remove from heat and beat in sugar, then egg and vanilla. Stir in carrots and flour mixture thoroughly. Fold in pineapple, coconut, raisins and walnuts. Combine gently. Pour into pan.
• Bake 30 minutes or until golden and toothpick inserted in center comes out clean. Let cool completely in pan.
• Frost with Orange Cream Cheese Frosting and let set until firm.
• Mark into bars. Chill, then cut through bars with a sharp knife.
• Orange Cream Cheese Frosting:.
• Blend cream cheese with orange juice and vanilla.
• Gradually add powdered sugar, beating until creamy. Blen in orange rind.