I’m not usually an eat-my-feelings kind of girl.
Lately, though, I have had ALL the feelings, and that called for eating my weight in brownies. Because let’s face it–who the heck did I try to kid 5 seconds ago when I said that eating a whole panful of chocolate won’t solve every problem, ever?
Truth be told, I have been particularly terrible lately about eating my way through feels. Is anyone else this way, or did you all just sprout from miracle baby trees where this stuff doesn’t happen?
I was definitely born on a food pantry tree, probably of the sweets variety, because this pan of absolutely rich but not-too-cloying brownies did not make it out the doorway unscathed.
I’ll admit it: one of the reasons you see brownies and bar cookies on my blog so often is that, unlike cookies (which are a solid, impregnable unit) and cakes (which, let’s face it, look butt ugly when you’re not supposed to slice into it yet and you start picking off random pieces anyway so it looks like a freakin’ mouse got to it first), brownies are SO easy to cut into.
Slice a smidge here. Oh, I’ll trim a little bit more off the edge. Now OCD dictates that I must make all the brownies the same size, so let’s do it–for the better good. You can even see the knife marks since I sliced into them after they were cold from the fridge.
Let’s trim them ALL and stuff our face with the scraps!!
These brownies: lord. After making this bomb Hawaiian Chantilly Layer Cheesecake Cake for #SundaySupper a few weeks ago, I knew I had to use up that scrumptious frosting on something else, and thus these big bad brownies were born. With an incredibly fudgy base using one of my favorite brownie recipes, topped with a creamy not-too-sweet chocolate frosting, and topped with toasted coconut, nuts, and some of that chantilly frosting…
It’s a damn good thing I’m running 13.1 miles tomorrow morning. In 4 hours, to be precise (yes, the thing starts at 5:30. #wtfIknow)
And you bet your pretty 60’s sparkle bellbottoms that these brownies are going to be the star of your Tantalizing Dessert Tray show, so arm yourself with a pan and bring on the chocolate.
Don’t forget to check out what all my fantastic #SS crew is bringing today below!
For the brownie:
- 1/2 cup butter, melted
- 1 cup white sugar
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon instant coffee grounds
- 1/2 tablespoon Kahlua
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
For the chocolate frosting:
- 1 1/2 cups semi-sweet chocolate chips
- 3 tablespoons butter or margarine
For the German chocolate brownie topping (from my [Hawaiian Chantilly Cheesecake Cake|https://www.wallflourgirl.com/2014/07/30/hawaiian-chantilly-layer-cheesecake-cake-cheesecakeday/]):
- 3/4 cup + 2 tablespoons butter, melted
- 3/4 cup evaporated milk
- 3/4 cup white sugar
- 1 teaspoons vanilla extract
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon cornstarch
- 1/2 cup sweetened coconut flakes
- 1/2 cup almonds, chopped
For the brownies:
- Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan and set aside.
- In a large bowl, combine melted butter with sugar.
- Stir in eggs and vanilla extract.
- Dissolve coffee grounds into Kahlua completely. Add to wet mixture.
- Mix in cocoa powder, flour, and salt until just combined into wet ingredients.
- Fold in chocolate chips.
- Pour batter evenly into prepared pan and bake for 20-25 minutes, until just set but still fudgy. Cool completely on stovetop before topping with frosting, then drizzle with German chocolate topping.
For the chocolate frosting:
- Place chocolate chips and butter in a microwave-safe bowl. Heat in microwave at 30-second intervals, stirring in between, until chocolate chips are completely melted. Pour over prepared brownies.
For the frosting:
- Combine all ingredients except cornstarch, coconut flakes, and almonds in a medium saucepan over medium-low heat.
- Allow mixture to come to come to a slow boil, then continue stirring occasionally and boil mixture for 2 minutes before removing from heat.
- Quickly whisk in cornstarch, taking care to continue whisking until mixture is completely smooth. If lumps appear, strain your mixture through a sieve.
- Refrigerate for at least 2 hours before using.
- Note: if you prefer more brownie and less frosting, simply use about 1/4 of the frosting and drizzle it on top of the brownies.
- Spread frosting over cooled cake (or reserve half of the frosting for drizzling on top). Top with sweetened coconut flakes and chopped almonds--you can toast them on a baking sheet for 10 minutes prior to topping if desired.
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