I seriously love to bake.
Seriously though…I love to bake. Especially now because of the holidays!! eek! Are y’all ready? I am so ready…been waiting for this time of the year to hunker down in my kitchen and bake up a storm.
If I could bake all day I would – I have done that. It’s tiring, but for me, it’s rewarding and fun. There is nothing better than pulling warm cookies out of the oven that are perfectly crispy on the edges and out of this world chewy in the middle.
No? Yes? Say yes.
Same goes for brownies…nothing better than chewy gooey brownies that are perfectly baked. I bake brownies to make sundaes!!
It’s a problem but I’ve come to terms with it. So these Fudgy Brownies with Whipped Coconut Buttercream Frosting totally went into a sundae with vanilla ice cream. Gosh it was good.
So baking is a bit of a science which is why people tend to not like it as much – if you screw it up, there’s no turning back whereas you can sometimes fix cooking mistakes. BUT, I do have to say practice makes perfect and the more you bake the more you can have fun with it and know what to do and what not to do. One sure way to make sure that your baking turns out deeeeelicious is to use quality ingredients. High quality ingredients help ensure that the true flavor and texture of what you’re trying to make shines through. Bob’s Red Mill has amazing baking essentials that are organic and natural. I tend to use unbleached all-purpose flour the most in my baking and I have to say, Bob’s Red Mill Organic Unbleached White Flour is pretty darn amazing. It’s so soft – I have considered using it as baby powder for Raya…
ya still with me?
ok yay! So Bob’s Red Mill Organic Unbleached White Flour…it’s good stuff.
- Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives. No additives, wahoo!
- This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. This is so true! Like I said, the flour is soooo soft and silky…like baby powder…
- This kitchen staple is incredibly versatile and perfect for all of your baking needs. It’s great for brownies, cookies, dessert bars and much much more.
I used it in this brownie recipe and I have to say I loved it.
Here are zee steps to make zee brownies:
So you melt some butter with some semi-sweet chocolate chips. I do this in the microwave at 30 second intervals stirring after each interval until it’s smooooth.
While the chocolate cools a bit, mix together some granulated sugar, eggs and vanilla.
Then mix the sugar and egg mixture into the melted chocolate and stir again until smooooth. It will be a little grainy which it totally fine. Totally.
Add all of the dry ingredients in a bowl; flour, salt, and baking powder and then simply add that to the chocolate and mix yet again until a thick and fudgy brownie batter forms. Taste test it with your finger…go ahead. Do it.
Put the deliciousness into a prepared baking pan and bake until edges pull away from the sides; let cool before you frost them. The frosting is like any frosting, whip together some butter and confectioners sugar and add some vanilla extract, coconut extract and milk and whip whip whip until fluffy – oh about 4 or 5 minutes.
And there you have it. Perfect fudgy brownies with coconut buttercream frosting decorated with a few winter sprinkles of course.
Ya know…I’m going to get a little sappy here but baking does bring families together. Just the other day I baked with my niece, Su Su, and it was really special. It’s even more fun around the holidays because for whatever reason, sweets taste so much better during this time of the year…perhaps it’s because we no longer need to fit into our swim suites or something? I could be totally wrong, but please, take some time and something special with your friends and family – pull out your mom’s or grandma’s best sweet treat recipe and give it a try!
Aren’t they just…so…wintery? I love them and could totally nap on that frosting.
Happy Holidays! I am excited to see what y’all bake!
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 1½ cups semi-sweet chocolate chips
- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (1 stick) unsalted butter, room temperature
- 2 cups confectioners sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure coconut extract
- 6 tablespoons milk or cream
- unsweetened shredded coconut and sprinkles for topping
- Pre-heat oven to 350 degrees and grease or line an 8x8 baking pan with tin foil and grease the foil. Lining baking pan with foil allows for easy clean up but it's not necessary.
- Melt chocolate chips and butter in a large microwave safe bowl for 30 seconds. Stir and continue to microwave at 30 second intervals until completely melted; cool slightly.
- In a small bowl whisk together granulated sugar, eggs, and vanilla and stir into cooled melted chocolate.
- In another small bowl mix together flour, salt, and baking powder and add to melted chocolate and mix until combined. Pour batter into prepared baking dish and bake for 20-30 minutes or until the sides of the brownies pull away from the baking pan; let cool completely.
- To make the coconut buttercream, whip together butter and confectioners sugar in a stand-alone mixer fitted with a paddle attachment (hand-held mixer would work too) for 1 minutes. Add vanilla, coconut and milk and continue to whip until light and fluffy, 3-5 minutes.
- Spread coconut butter cream onto brownies and sprinkle with shredded coconut and sprinkles.
Brownie recipe adapted from my caramel brownie recipe.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.