Brownies with Coconut Frosting

Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
5 min
Cook:
30 min

Yield:
9 large or 16 mini brownies
Level:
Easy

Ingredients
  • Cooking spray
  • 2 ounces unsweetened baking chocolate
  • 1/3 cup solid vegetable shortening, such as Crisco
  • 2 large eggs
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • Coconut Frosting, recipe follows
  • Coconut Frosting:
  • 1 cup evaporated milk
  • 1 cup sugar
  • 4 egg yolks
  • 1/2 cup butter (1 stick)
  • 10 ounces fresh or frozen grated coconut, thawed
  • 1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
  • 1 teaspoon vanilla extract
Directions
Watch how to make this recipe.
  • 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.

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. Yield: 4 cups.


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    This recipe is featured in:

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