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Brownies are probably my absolute favorite dessert. I make them way too often. It’s bad. But they are sooooo good. Now that I’ve pretty much perfected my favorite recipe they are great to whip up for different events. This year I created a special holiday dessert to take along to a holiday party. Coconut Marshmallow Brownies. I love the coconut and chocolate combination! And since coconut flakes kind of look like snow, it gives the dessert a festive feel. Wouldn’t you agree?
The best part about this take along dessert is that I bet you have the majority of the ingredient in you pantry! Anything you’re missing you’ll easily be able to find on a quick trip to Walmart!
The major players here are Baker’s chocolate, cocoa powder, Maxwell House coffee (the only brand I drink!), Kraft Mashmallows, Baker’s Coconut Flakes, and vanilla beans. See the recipe below to view the full list of ingredients!
Once the ingredients are all whipped up it yields the most delicious batter. The brownie batter is so rich with a secret ingredient *cough* coffee *cough*! The coffee really gives a rich flavor and brings out the chocolate!
- ⅓ cup cocoa
- ½ C. brewed hot coffee
- 2 ounces unsweetened chocolate, chopped fine
- ½ C. plus 2 T. vegetable oil
- 4 T. butter, melted
- 2 large eggs plus 2 large yolks
- Seeds of 2 vanilla beans
- 2½ C. sugar
- 1¾ C. flour
- 1 t. salt
- 1 cup whipping cream
- ½ bag (10 to 10½ ounces) Kraft mini-marshmallows
- ½ cup confectioners' sugar
- ⅛ teaspoon salt
- ½ bag Baker's Coconut Flakes
- Preheat your oven to 350 degrees. Grease a 9×13 pan with cooking spray and set aside.
- In a medium sized bowl, whisk together cocoa powder and brewed coffee. Stir in the chopped chocolate until melted.
- Mix in the oil, butter, eggs, yolks, sugar, and vanilla. Stir together until the batter is smooth.
- In a separate bowl, whisk together the flour and salt.
- Combine the dry ingredients in with the wet ingredients carefully. Stir together until the mixture is completely incorporated.
- Spread brownie batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting
- Combine the cream, marshmallows, confectioners' sugar, and salt in a large saucepan.
- Heat over medium-low heat, continuously stirring until marshmallows are melted.
- Pour the mixture into the bowl and refrigerate until completely cooled.
- Remove the frosting from the refrigerator and beat it on high speed, using your stand mixer or an electric hand mixer scraping the sides of the bowl. Beat frosting for about one minute or until the frosting is smooth. The frosting will be thin.
- Set aside at room temperature for about 30 minutes and it will stiffen up enough to spread.
- Spread frosting over top the brownies. Top liberally with coconut flakes
And of course, you’ll want to make an extra batch to keep at home because they are simply irresistible.
You can see more about my shopping trip to Walmart here.