Rich cocoa powder, a brown sugar buttercream frosting, toasted coconut and chopped pecans make these brownies from Jasmine and Jealousy pure decadence.
Ingredients:
Frosting:
½ cup butter
¼ cup brown sugar
1 tsp vanilla
½ tsp salt
2 Tbsp milk
2 ½ cups powdered sugar
Topping:
¾ cup toasted coconut shreds
¼ cup chopped pecans
Batter:
1 cup all-purpose flour
2 eggs
⅓ cup cocoa powder
½ cup butter, softened
½ cup granulated sugar
1 tsp vanilla
¼ tsp salt
½ cup chopped pecans
Directions:
Pre-heat oven to 350°. Toast ¾ cup coconut shreds in oven for 7-8 minutes until they start to become golden brown.
Prepare the batter: In a large bowl, cream together ½ cup softened butter, eggs, granulated sugar and cocoa powder. Add in vanilla and salt.
Mix the flour into the batter bowl ½ cup at a time until just combined. Fold in chopped pecans.
Line an 8x8 baking pan with parchment paper and pour batter in. Bake for 23-25 minutes at 350° until toothpick comes out clean. Allow brownies to cool completely.
Prepare frosting: In a small saucepan, combine ½ cup butter with brown sugar and heat on the stovetop. Stir until melted. Remove pan from the heat and add 1 tsp vanilla.
Pour the butter and brown sugar mixture into a large bowl. Add 2 Tbsp milk and ½ tsp salt. Using a mixer or whisk, slowly add 2½ cups of powdered sugar and mix to create a rich buttercream frosting. (This is a very sweet frosting but it works well with the rich chocolate brownies!)
Spread a thick, decadent layer of the brown sugar buttercream frosting on the cooled brownies. Top with toasted coconut and chopped pecans and slice into 9 squares.
ENJOY!
