Fudgy Coconut Brownies with Coconut Peanut Butter Frosting
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Serves: 20 very large brownies, 35 smaller brownies
 
The most intensely chocolate, gooey brownies laces with coconut and slathered in creamy peanut butter frosting. Arguably the best brownies on the face of the planet.
Ingredients
Brownies
  • 1½ cups liquid coconut oil
  • 1 pound + ½ cup of semi-sweet chocolate chips
  • 4 ounces bittersweet baker's chocolate
  • 6 large eggs
  • 1 tablespoon vanilla
  • 2¼ cups sugar
  • 1¼ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1½ teaspoon salt
  • 1 cup unsweetened coconut, divided
Frosting
  • 3 sticks unsalted butter
  • 1½ cups creamy coconut peanut butter (or if you can't find coconut peanut butter 1¼ cup creamy peanut butter + ¼ cup solidified coconut oil + 2 tablespoons honey + pinch of sea salt of fleur de sel)
  • 6 cups powdered sugar
  • 4-6 tablespoons milk
Instructions
For the brownies:
  1. Preheat the oven to 350 degrees. Grease a 12X18X1 inch baking sheet.
  2. In a microwave safe bowl, add the coconut oil, 1 pound of semi-sweet chips and bittersweet chocolate. Place in the microwave and cook in 30 second increments, stirring vigorously in between each blast. Once the chocolate has almost full melted pull it out of the microwave and stir until everything has completely melted. The heat of the bowl will facilitate the process. Otherwise you risk burning. Let cool.
  3. In a large bowl whisk together, eggs sugar and vanilla. Whisk chocolate into egg and sugar mixture until completely combined.
  4. In another bowl, whisk together flour, baking powder and salt.
  5. Add flour mixture to chocolate and eggs, use a wooden spoon and stir until combined.
  6. Add the remaining chocolate chips and ½ cup coconut. Fold in to combine.
  7. Pour batter into prepared baking sheet.
  8. Bake brownies for 15 minutes, then pull out and tap against the side of the oven to get an air bubbles out. Bake another 10 minutes or until a toothpick inserted into the center comes out mostly clean, but with a few crumbs attached. Let cool completely and spread with frosting.
  9. Once the brownies come out of the oven place remaining coconut on a baking sheet. Pop in the oven for five minutes until toasted.
For the frosting:
  1. In a stand mixer with the paddle attachment. Beat the butter and peanut butter until light and fluffy. Slowly add in powdered sugar, beat until combined and there are no lumps. Icing will be very thick. Add in milk two tablespoons at a time, making sure to beat well in between each addition until desired consistency is reached.
  2. Optional: Add a little bit of fleur de sel salt at the very end.
Notes
Brownies adapted from Ina Garten's Outrageous Brownies

Frosting adapted from All Recipes
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/fudgy-coconut-brownies-coconut-peanut-butter-frosting/