Respiratory illnesses suck. Just sayin’. I am one of those people who doesn’t get a mere cold. Oh nooooooo… my body is as ornery as my personality. I get the sniffles and we know to have 911 on standby for when I start coughing up bits and pieces of a lung or twelve. Thus why I have been gone almost 2 weeks. It takes time to piece back together a lung. And I’ve never been good at puzzles. I tried yesterday and I am pretty sure that my lung is NOT supposed to be on the bottom of my foot. But that’s ok. It tickled. I kinda liked it.
It’s been a LONGGGGGG 2 weeks. This may have effected more than lungs and sinuses. Oh hell, who am I kidding. I’m acting no weirder than normal.
Seriously though, sorry I was gone so long. I’m more or less on the mend now. Still coughing like crazy and still need meds to breathe at night but good otherwise. Definitely ready to get back to work.
And I started out way over the line on the decadence side. Gee. imagine that huh? Me? Making naughty foods instead of quinoa salads?
These brownies are yummy. Yummy may be an understatement. They kind of cross the line over into “OMG, I am gonna need to work out for 3 hours if I eat one of these!” territory. The brownie part of these is barely adapted from Ina Gartens Outrageous brownie recipe. I simply more or less cut it in half (changed it a touch but like I said, barely). Then I shoved some fun size Mounds bars and semisweet chocolate chips into the batter before baking. THEN to add insult to injury, I topped it off with a creamy coconut buttercream. But wait! Order right now and pay just ONE shipping and handling!
Sorry. I was having an infomercial moment. As I was saying… then, I covered it all with a rich thick chocolate ganache. Then (how many times can I say then for one recipe?) I coated THAT with some crunchy toasted coconut. So what do we have here? Thick, chewy, chocolatey, mounds bars, buttercream, ganache, more coconut. I think I may have broken some laws somewhere with this one.
You know the drill. Get to cookin’.
Mounds Bar Brownies With A Creamy Coconut Buttercream
- 1 cup (2 sticks) unsalted butter, room temp
- 3 ounces unsweetened chocolate, chopped
- 8 ounces semisweet chocolate
- 12 ounce bag semisweet chocolate chips
- 4 large eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup plus 2 tablespoons sugar
- 2/3 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 fun size Mounds Bars
- 4 cups powdered sugar
- 1/2 cup unsalted butter, room temp
- 1/2 cup cream of coconut (found with the mixers in the drink aisle)
- 2 teaspoons coconut extract
- 2 to 5 tablespoons heavy cream (more or less as needed to get desired thickness of buttercream)
- 1 1/2 cups semisweet chocolate chips
- 1cup heavy cream
- 1/2 to 3/4 cup toasted coconut for garnish
- Preheat oven to 350. Butter a 13 x 9 inch baking pan. Line with parchment paper then butter the paper.
- In a large glass (or other microwave safe) bowl, place the unsweetened chocolate, the butter and the 8 ounces semisweet chocolate. Microwave on 70% power for 2 minutes. Stir well, then microwave on 70% power for 30 second increments, stirring after each one, until all the chocolate is melted. Stir for about two minutes to help cool then set aside.
- In a large bowl, stir together the eggs and egg yolk, the vanilla and the sugar. Stir the warm chocolate mixture into the egg mixture then allow it to cool to room temp.
- In a medium bowl, mix together the flour, the baking powder and the salt. Add to the chocolate mixture and stir well (no beating, just stirring). Stir in the 12 ounces of chocolate chips.
- Pour the batter into the prepared pan. Lay the 12 Mounds bars in 4 rows of 3 down the length of the pan, pressing them down slightly into the batter.
- Bake at 350 for about 35 to 45 minutes or until a wooden skewer inserted in the middle (make sure to not hit a Mounds bar) comes out barely clean, with just a few moist crumbs on it. Don’t overbake! Nothing worse than a dry crumbly brownie.
- Let cool thoroughly in pan on a wire rack before frosting. Also nothing worse than watching your frosting melt into a puddle on a too warm baked good.
- Meanwhile, make your buttercream.
- In a a large bowl (you’re welcome btw for all the dirty dishes. Don’t mention it.) combine the butter, cream of coconut and coconut extract. Beat well until mixture is smooth. Stir in the 4 cups of powdered sugar. I’d advise actually stirring at first to incorporate some of it before turning on the beater unless you are aiming to powder the kitchen. When you have it mixed in well, turn the beater on high and beat well for about 5 minutes. You’re trying to get a nice thick creamy mixture. Add the heavy cream in, one tablespoon at a time, until you get a good spreading consistency.
- When the brownies are completely cool, spoon on the buttercream and spread to the edges of the brownies. Chill while you make and cool the ganache.
- Put the 1 1/2 cups chocolate chips in a small glass bowl.
- Microwave the 1 cup cream just to the simmering point. Don’t boil. Pour all of the cream over the chocolate. Let sit for 3 minutes or so. Stir well. The heat from the cream should have been enough to totally melt the chocolate. Stir until thoroughly combined then let sit until the ganache has cooled completely and thickened up. Pour in a steady stream down the middle of the buttercream. Spread to the edges of the brownies. Sprinkle with toasted coconut.
- Chill brownies in fridge for at least 3 hours to give the buttercream and ganache time to set.
- Using a sharp knife dipped in hot water and wiped dry, cut the brownies into desired size squares. These are extremely rich. I suggest small squares. Also, they are best if you let them sit for a while after cutting. They get fairly hard when cold. Though I know some people who like that, if you want them softer, let them sit.
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