Category Archives: brownies

Coconut Brownies



So if you don’t know already I’m in love with chocolate and toasted coconut. So. What better way to incorporate both of those lovely foods than coconut brownies? I thought of this for Independence Day because my friend told me to make brownies and I was like “I can’t make just plain brownies!” SO I immediately flipped through my Hershey’s Chocolate Cookbook for some brownie recipe. So I found a brownie recipe, modified it, and added coconut. And success. So. I must share this recipe. Make it. Now.


  • 1 stick unsalted butter, softened
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/3 cup unsweetened Cocoa
  • 1/3 tsp baking powder
  • 1/4 tsp salt
  • 1.5  oz unsweetened chocolate
  • 1 tbs whole milk
  • 1/2 tbs heavy cream
  • 1 cup toasted coconut, plus extra for sprinkling


Preheat oven to 350 F. Lightly grease 8-9 inch square baking pan. Stir flour, cocoa, baking powder, and salt. Set aside. Beat butter, sugar, and vanilla in large bowl. Add eggs.


Beat well. Melt 1.5 oz of unsweetened chocolate, whole milk, and heavy cream in the microwave until smooth when mixed with a spoon. Make sure it doesn’t burn, so I’d say microwave it for 30 seconds. Then maybe at 15 second intervals if it’s still not mixed together. It doesn’t make a lot of melted-chocolate mixture, but it makes just enough to make the brownies chewy but moist. Add the chocolate mixture to the butter mixture. Mix immediately with beater to make sure the hot chocolate mixture doesn’t curdle the eggs (aka, make them scrambled eggs).


Add the flour mixture to to the butter mixture. Add the coconut and mix until well incorporated. Pour into baking pan and bake for about 20 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs attached. Note: A trick I do is that if it’s not baking/a crust forms on the top, score it. Ya know, punch little lines in the top. It’ll bake, and it’ll make the perfect fudgey brownies. Let sit for 15 minutes, flip, then cut into squares. Eat.

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Heart Attack Brownies


It was a dark, story day in late January. Actually, it was really sunny. But. It was a bad day. Why? CT indoor sprints. Death. Evilness. Bad bad bad. For those who don’t know, the way rowers train on land is with a very devilish piece of machinery called an ergometer, aka, an erg. Since we can’t go on the water in winter (as usually the river freezes), we are trapped on these things. And on them, we have to do painful time trials to see how fast we can row 6k or 2k. The CT indoor sprints is a 2k erg race. So basically there a bunch of these lined up in the middle of a huge gym thing with risers for adults, an annoying announcer, and a bunch of people dying as they try to finish their race. The ONLY good thing about this event is that it gave me an excuse to try something new for the bingefest the team had after. And the new creation? Heart attack brownies. Artery clogging amazingness.


See, I got the original recipe from Hershey’s Chocolate Cookbook. Buuuuut I changed a couple things. As in a lot of things. For one, I accidentally added…twice the amount of chocolate…haha whoops. I also added things like white chocolate chips and graham crackers. I mean if you’re eat a brownie that already has twice the amount of chocolate than it should, may as well go all out and totally dec it out.


  • 1 3/4 cups all purpose flour
  • 1/4 cup unsweetened cocoa
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 egg
  • 1 can (14 oz) sweetened CONDENSED milk. Not evaporated. Evaporated is runny. Condensed milk is thick. THERE IS A DIFFERENCE.
  • 2 cups chocolate chips
  • 1 1/2 cup crushed graham crackers
  • 1/2 cup white chocolate chips


Heat oven to 350 F. Grease 13x9x2 inch baking pan. Sift together flour, sugar, and cocoa in large bowl. Cut in 1/2 cup/ 1 STICK of butter until the mixture resembles corse crumbs. This means to mush the butter into the flour mixture with your fingers and mix it all together until it resembles a crumby mixture. DO NOT use a beater. Add the egg, and mix well. Yes, now you are allowed to use a beater. Set aside 1 1/2 cups of the mixture, and press the remaining mixture into the bottom of the prepared pan. Bake for 10 minutes.

In the mean time, place the sweetened condensed milk and the chocolate chips in a double boiler. This is so the chocolate doesn’t burn. To create a double boiler, get a stainless steal bowl and a heavy bottom pan that holds 4-8 cups of liquid. Fill the heavy bottom pot with water, leaving about an inch from the top. Place the stainless steel bowl over the heavy bottom pot and MAKE SURE the water does not touch the bottom of the pan! If it does, dump some water out. And there. You have a double boiler! So place the chocolate and the condensed milk in the double boiler so it gets all melty and smooth. Pour over the crust.

Another thing you want to do is mix the crushed graham cracker crumbs with the remaining 1/2 stick of MELTED butter. Yes. Melt it. Otherwise it’ll be impossible to cover the graham crackers in butter. So yes combine that all. Then, sprinkle the mixture over the crust. Also sprinkle the remaining flour/sugar/cocoa mixture over the crust, and the white chocolate chips. Stick it in the oven for 25-30 minutes or until the center is almost set. Cool completely in pan then cut into bars. And eat.


Bingefest Brownies


I finally came up with a name for these brownies. Bingefest brownies! Not only because they are the brownies that I take to every bingefest for rowing, but also because they are quite possibly the unhealthiest thing I bake. Like, seriously. On the bright side, these will definitely satisfy your sweet tooth.


I’ve had an interesting experience with these little squares of sweetness. You see, there are three parts to it: the crust, the brownie, and the caramel. The original recipe idea is from Magnolia’s bakery. And their cookbook is quite possibly my favorite one in my stack of cookbooks (go buy the Complete Magnolia Bakery Cookbook. So many great recipes.) However, whenever I tried making the brownies with the brownie recipe they provided, my oven would be weird and so the brownies would be weird and weirdness in the kitchen is not the good type of weird. So I got a different brownie recipe, and finally, the brownies baked evenly all the way through. Then the caramel. I found the PERFECT and simplest caramel recipe ever from Best Ever Chocolate. Like, crazy easy. So I basically did a three-in-one deal with these from Magnolia’s original recipe to their a slightly different one with a couple twists. So:


For crust (recipe from Magnolias):

4 1/2 cups graham cracker crumbs

1 1/2 cups (3 sticks) unsalted butter, really soft or melted

For Brownie (from Desserts By The Yard by Sherry Yard):

3/4 cup plus 2 tbs all purpose flour

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, chopped

1 ounce of unsweetened chocolate, chopped (I used semi sweet and it also worked)

7 ounces bittersweet chocolate, chopped

2 large eggs

1 cup sugar

For Caramel (from Best Ever Chocolate):

6 ounces of butter

1/2 cup of white sugar

3 tbs of corn syrup

14 oz canned condensed milk

Putting it all together:

Preheat the oven to 350 F.

In a medium size bowl, combine the graham cracker crumbs with the melted butter. Press firmly into an ungreased 12×18 jelly roll pan. Set aside.

To make brownie: sift flour and salt, set aside. Melt the butter and chocolates either by double boiling it or in a microwave safe bowl. Note that if you use the microwave, pay attention to how long it’s in there so it doesn’t burn. Heat it until you can smooth it over easily with a rubber spatula. In a separate large bowl, beat the sugar and eggs until fluffy. Gently beat in the chocolate and butter mixture using a whisk. NOTE: MAKE SURE THE CHOCOLATE HAS COOLED. It doesn’t have to be cool, but it shouldn’t be hot! If it is, the addition of the hot chocolate to the eggs will cause the eggs to curdle. This means that the heat from the chocolates will cause the eggs to scramble. You do not want scrambled eggs in these brownies! Anyways, after adding the chocolate butter mixture, fold in the flour mixture. Scrape the sides of the bowl to make sure everything is incorporated evenly amongst the batter. Now, scrape the batter onto the crust (you may have a little bit of batter left over. That’s fine.) and distribute it evenly across the dish. Bake, rotating the pan about halfway through to make sure everything is even. It should take 25-30 minutes. Bake until the top is slightly firm to the touch and a crust has formed. But when you stick a toothpick in, it won’t come out clean. Let cool.

While the brownies are baking, it’s time for the caramel! This is very simple. Get a big-ish (like, 8 cup capacity) heavy bottom pan. Place the butter, sugar, syrup, and condensed milk in the pan. Heat until the sugar has melted. Bring to a boil, then reduce the heat and let simmer for 6-8, stirring, until very thick. Once the the brownies are done and they’ve cooled for a little bit, pour these over the brownies and spread the caramel evenly overtop of them. Let chill in the refrigerator until firm. Image

You could also omit the caramel and put coconut on top instead: Image

or you know, just omit the caramel and the crust and stuff the brownies with whipped cream (in which case you’d need a cup and a half of cream, 1 tsp vanilla extract, and about a half a cup of brown sugar. Just throw it all in a bowl and beat until thick).


whatever satisfies you!