Browse by
Browse by
Browse by
Browse by
Coconut Cream Brownies
Member Submitted Recipe
Food Blogger Recipe
Coconut Cream Brownies
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Rich, fudgy brownies topped with a delightfully sweet and flavorful coconut cream frosting. It's everything you love about brownies, with a tropical twist.

Prep time
0:15
Bake/Cook time
0:45 to 0:60
Yield
12 brownies
Sign in to post a comment
Coconut Cream Brownies
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:15
Bake/Cook time :
0:45 to 0:60
Yield :
12 brownies

INGREDIENTS

Brownies

  • 10 tablespoons butter
  • 3 ounces milk chocolate chips
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon coconut extract
  • 3/4 cup all-purpose flour*
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder

Coconut Cream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounce package instant coconut cream pudding
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 1/4 cup heavy cream
  • 1 pound Imperial Sugar Confectioners Powdered Sugar
  • 1/2 cup shredded coconut, toasted

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350 degrees. Prepare 8x8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
  2. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
  3. In a separate bowl, beat eggs, vanilla, and coconut extract with the sugar. Slowly add in chocolate mixture until well combined.
  4. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
  5. Pour batter into prepared baking pan.
  6. Bake 45 minutes to 1 hour, or until just set and toothpick inserted comes out clean.
  7. While brownies are cooling, prepare Coconut Cream Frosting. In the bowl of a stand mixer, cream butter with pudding mix until smooth, about 5 minutes. Add in the extracts and heavy cream; beat for one additional minute. Add powdered sugar on low speed gradually and mix for 4 minutes. Stir in half of toasted coconut.  Reserve remaining coconut for top.
  8. Top with Coconut Cream Frosting and garnish with toasted coconut, if desired.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

Shout Out To Our Baking Friends
    ::    Baker Kristin    ::    Rachael M    ::    Peggy M    ::    Linda    ::    Theresa C    ::    BJ    ::    Jane    ::    ken    ::    justjack    ::    Cyndi    ::    Allie    ::    prairiegal94    ::    Briana B    ::    Paco    ::    tbella1986    ::    Leslie Cochrun    ::    Rose L    ::    rachel castoreno    ::    Shelia Chatman    ::    Becky D
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.