Double Chocolate Coconut Brownies Recipes

DOUBLE CHOCOLATE COCONUT BROWNIES

Double Chocolate Coconut Brownies image

Thanks to a head start from a mix, it's easy to bake up these crowd-pleasing treats. It's hard to stop at just one brownie, but don't worry-my recipe makes 30 servings! -Brenda Melancon, McComb, Mississippi

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 15

Ingredients

1 package fudge brownie mix (13x9-inch pan size)
1/2 cup canola oil
1/4 cup water
3 large eggs
1/2 cup semisweet chocolate chips
1/2 cup white baking chips
1/2 cup chopped walnuts
1 can (14 ounces) sweetened condensed milk
2-1/2 cups sweetened shredded coconut
FROSTING:
1/4 cup butter, softened
1/4 cup evaporated milk
2 tablespoons baking cocoa
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Beat the brownie mix, oil, water and eggs on medium speed in a large bowl until blended; stir in chips and walnuts. Pour into a greased 13x9-in. baking pan., Bake at 350° for 20 minutes. Remove from oven. Combine condensed milk and coconut in a small bowl; spread over top. Bake 20-25 minutes longer or until center is set. Cool on a wire rack., Place frosting ingredients in a small bowl; beat until smooth. Spread over cooled brownies.

Nutrition Facts : Calories 285 calories, Fat 15g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 129mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Ultimate Double Chocolate Brownies image

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks

Steps:

Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE CHOCOLATE BROWNIES

Double Chocolate Brownies image

Provided by Giada De Laurentiis

Categories dessert

Time 55m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature, plus 1 1/2 teaspoons for buttering the baking dish
6 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 large eggs, plus 1 large egg yolk, at room temperature
1/2 cup all-purpose flour
3/4 cup semisweet chocolate chips

Steps:

Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

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