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BROWNIES - Toasted Coconut Almond Brownies
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| LAURA COGNETTI The Chew Brownie Throwdown [Brownies] ingredients TOASTED COCONUT ALMOND BROWNIES | |
| 2 cups | all-purpose flour |
| 1/3 cup | unsweetened cocoa powder |
| 1 teaspoon | baking soda |
| pinch | salt |
| 2 cups | granulated sugar |
| 2 large | eggs, (room temperature) |
| 1/2 cup | buttermilk |
| 1 cup | water |
| 1/2 cup | butter, melted, (plus more for preparing the pan) |
| 1/2 cup | coconut oil, (melted) |
| 1 teaspoon | vanilla extract |
| 1/2 cup | unsweetened coconut flakes, (toasted) |
| 1/2 cup | sliced almonds, (toasted) |
| CHOCOLATE FROSTING | |
| 1/4 cup | butter |
| 1/4 cup | buttermilk |
| 1/4 cup | unsweetened cocoa powder |
| 2 1/4 cups | powdered sugar |
| 1 teaspoon | vanilla extract |
step-by-step directions
Preheat oven to 350°F. Prepare a 9x13 baking pan by grease all sides with butter.
In a large mixing bowl whisk together flour, cocoa powder, baking soda and salt.
In a separate mixing bowl whisk together sugar, eggs, buttermilk and water. Pour the dry ingredients into the wet ingredients and stir to combine. Add in the melted butter, coconut oil, and vanilla extract and stir until everything is incorporated.
Pour the batter into the prepared baking pan and place in the oven. Bake for 25 minutes, until the center is set.
Remove from oven and pour the warm chocolate frosting over the cake. Sprinkle with toasted coconut and almonds.
Cut into 24 squares and serve.
For the Chocolate Frosting: In a medium saucepan, melt the butter over medium heat. Add the buttermilk and cocoa powder and stir to combine. With the heat on low, stir in the powdered sugar and vanilla extract until everything is fully incorporated. Pour while still warm over brownies.
Tip
- Frost the brownies and top immediately in order to get them to stick.
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