Best Bonnys Decorated Coconut Brownies Recipes
FABULOUSLY EASY COCONUT BROWNIES
Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)
Provided by windy_moon
Categories Bar Cookie
Time 1h5m
Yield 20 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
- Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
- Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
- Layer coconut and chocolate chunks over brownie base.
- Pour sweetened condensed milk evenly over coconut and chocolate chunks.
- Sprinkle with nuts.
- Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
- Cool completely. Cut into bars. Step back and hear the applause.
COCONUT SWIRL BROWNIES
These from-scratch brownies are anything but basic with swirls of creamy coconut baked in.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 20
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In 3-quart saucepan, melt chocolate and butter over medium-low heat, stirring constantly. Remove from heat. Stir in 2 cups sugar, the vanilla and salt. Add 4 eggs, one at a time, stirring with whisk until blended. Stir in flour until blended. Spread batter in pan.
- In medium bowl, beat cream cheese and 1/3 cup sugar with electric mixer on medium speed 1 minute or until light and fluffy. Beat in coconut extract and 1 egg until blended. Stir in coconut. Drop mixture by tablespoonfuls onto batter; swirl coconut mixture through brownie batter with knife for marbled design.
- Bake 45 to 50 minutes or until set. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 4 rows. Store in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 34 g, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 204 mg
SNOW DAY COCONUT BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 16 to 24 brownies
Number Of Ingredients 16
Steps:
- Make the brownies: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; coat with cooking spray. Combine the chocolate and coconut oil in a medium saucepan over medium heat. Cook, stirring, until melted, 3 minutes. Remove from the heat and stir in the granulated sugar, eggs and coconut extract until well combined. Stir in the flour and salt until smooth. Stir in the coconut and nuts. Spread the batter evenly in the prepared pan.
- Bake until the brownies are dry on top and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely in the pan.
- Meanwhile, make the icing: Combine the meringue powder, confectioners' sugar, coconut extract and 3 tablespoons water in a large bowl. Beat with a mixer on medium-high speed until stiff and glossy but still spreadable, 2 to 3 minutes. Thin with up to 2 more tablespoons water, if needed.
- Lift the brownies out of the pan using the foil overhang. Scrape the icing on top and spread to the edges. Sprinkle with the coconut and white nonpareils; gently press to adhere. Let the icing harden, 1 to 2 hours. Cut into pieces.
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