Bonus Iron Chef!: Chocolate Chip Brownies with Coconut Buttercream Frosting

October 22nd, 2011 11:31 am by Kelly Garbato

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What! You didn’t think that I’d be able to stay away from sweets entirely, did you? Coconut and chocolate, chocolate and coconut – they go together like…well, like me and pizza! Or me and dogs! Or me and pizza dogs! (And that, my friends, is how magnets work.)

Anyhow, enough with the silliness. Desserts are a serious biz. And this one hits the coconut trifecta: coconut milk, coconut extract and shredded coconut (in the brownies, frosting and garnishments, respectively), all without overpowering the dessert. For this Iron Chef Challenge, I started with one of my favorite brownie recipes, replacing the soy milk with coconut milk. As it turns out, this didn’t make a huge diff, as the original recipe only calls for 1/4 cup of soy milk. If you want the brownies to have a stronger coconut flavor (or any coconut flavor at all), try adding in a teaspoon or two of coconut extract. (Likewise, if you don’t have any coconut milk on hand, just use soy or almond!)

In contrast, 1/2 a teaspoon of coconut extract goes a long way in the buttercream frosting, giving it a sweet – but subtle – taste of coconut. Top it all off with sweetened, shredded coconut and chocolate sprinkles (vegan, of course!) and you’ve got yourself a triple coconut, triple chocolate masterpiece.

Also: a sugar hangover headache the next morning. BUT SO WORTH IT!

 

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Chocolate Chip Brownies with Coconut Buttercream Frosting

Ingredients

…for the brownies

1/2 cup canola oil
1/2 cup maple syrup
1/4 cup coconut milk
2 teaspoons vanilla extract
1 teaspoon coconut extract (optional)
1/2 cup unbleached white flour
1/2 cup whole wheat pastry flour
1/2 cup cocoa powder
1/2 cup cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegan chocolate chips

…for the buttercream frosting

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

coconut shreds and chocolate sprinkles to garnish

Directions

1. Preheat the oven to 350 degrees F. Grease an 8×8″ glass pan.

2. In a medium-sized bowl, combine the wet ingredients: oil, maple syrup, coconut milk and vanilla extract. Using a wire whisk, beat until well blended.

3. In a separate bowl, combine the dry ingredients: flour, cocoa powder, sugar, baking powder and salt. Mix well.

4. Fold the dry ingredients into the wet ingredients using a spatula. Mix in the chocolate chips.

5. Scoop the batter into the baking pan and spread it out evenly. Bake at 350 degrees F for approximately 35 minutes. Allow the brownies to cool completely before adding the buttercream frosting. (I was a little impatient, as evidenced by the melty frosting. LEARN FROM MY MISTAKES!)

6. While you’re waiting for the brownies to cool, make the buttercream! In a medium-sized bowl, combine the shortening and margarine; beat with a mixer until well blended.

7. Add the powdered sugar and beat for about five minutes, or until the frosting becomes light and fluffy. Most likely you’ll need to pause several times to scrape the side of the bowl.

8. Add the vanilla and coconut extract extract and beat for several more minutes, until both are fully integrated into the frosting. Add a dash of extra sugar as needed.

9. Using a rubber spatula, transfer the frosting onto the brownies and spread it out evenly. Finish off with some shredded coconut and chocolate sprinkles to garnish. Enjoy immediately!

 

My piece was bigger than Shane’s. Muahahaha!*
 
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* I’m awful, I know. idk how he stays married to me, either.

 
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3 Responses to “Bonus Iron Chef!: Chocolate Chip Brownies with Coconut Buttercream Frosting”

  1. Dimitra Says:

    Wow! this looks amazingly delicious!

  2. Kelly Garbato Says:

    Thanks, Dimitra! I’ve nearly polished the entire pan off myself, can you believe it?

  3. Coconut Banana Ice Cream » V for Vegan: easyVegan.info Says:

    […] craving something coco-nutty (I’m probably still in withdrawal from those Iron Chef-inspired, coconut buttercream-frosted chocolate chip brownies!) and BOOM!, just like that I decided to make a bowl of coconut banana ice cream. AND IT WAS […]

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