On the off chance that you haven't looked at my past post on the best way to toast coconut, make certain to head over and read up. I should compose this post this end of the week, yet as should be obvious, it didn't occur. It was sprung on me a minute ago that we were making a beeline for my folks daily early. Along these lines, I was occupied and getting a charge out of family time with the guardians.
I figured it is charming to make two excessively stuffed, ginormous mugs loaded with fool rather than a plain ol' play. I think one about these mugs could encourage a family. Better believe it, I ate one without anyone else. I have a high sugar resilience however!
This chocolate icing is so thick and has a brilliantly thick, whipped feel. The coconut filling is additionally extremely thick. It is anything but an ordinary filling that is a touch runny. It is impeccable to fill a cake with. I realize it would remain put and not spill out of the sides.
- Brownie
- 1/2 cup salted butter melted
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar packed
- 3/4 cup Hershey's special dark cocoa powder
- 1/2 cup hot water
- 1 tsp vanilla extract
- 3 large eggs lightly beaten
- 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1 cup milk chocolate chips
- Coconut Filling
- 3 large egg yolks
- 14 oz. sweetened condensed milk
- 3/4 cup light brown sugar packed
- 1/2 cup salted butter cubed
- 1 tsp vanilla extract
- 1 1/4 cups toasted coconut divided
- 1 cup chopped pecans
- Chocolate Frosting
- 1/2 cup salted butter room temperature
- 1 cup dark chocolate chips melted
- 1 T. corn syrup
- 1 1/2 cups powdered sugar
Instructions
- Brownie
- In a microwave safe bowl, add in the butter. Place in the microwave for two 30 second intervals.
- In a large mixing bowl, add in the sugars and cocoa powder. Whisk together to remove the lumps.
- Add the butter, hot water, and vanilla into the dry ingredients. Whisk until everything is combined.
- Add in the lightly beaten eggs and continue whisking until smooth.
- Add in the baking soda and flour and whisk until incorporated. There may be a few lumps in the batter.
- Stir the chocolate chips into the batter.
- Preheat oven to 350 degrees. Line the bottom of a 9x13 with parchment paper. Spray non-stick cooking spray on the sides of the pan and parchment paper.
- Place in the oven for 30-35 minutes or until done. Let cool.
- Filling
- In a medium size saucepan, add in the sugar and egg yolks. Whisk together until combined.
- Add in the sweetened condensed milk and butter. Place the saucepan over medium/low heat. After the butter melts, turn the heat up to medium and whisk occasionally. Let the mixture cook until it thickens. I cooked mine approximately 10 minutes.
- Pour the mixture into a bowl. Add in the vanilla, 1 cup of coconut, and pecans. Stir with a spatula until combined.
- Buttercream
- Place the chocolate chips in a microwave-safe bowl. Microwave in 30 second intervals and stir afterwards. Mine took three 30 second intervals to completely melt the chips into a smooth mixture.
- Add the butter and chocolate chips into a mixing bowl. Mix until combined.
- Add in the corn syrup and powdered sugar and mix on low until the powdered sugar is combined. Turn the mixer on high and let it whip for another 3 minutes until light and fluffy. If the mixture is too thick for you, add a tablespoon of milk to thin out.
- Assemble
- Using a glass that has a opening about the same size as the cups you're using for your trifle, cut out 6 circles from the brownies.
- Place the brownies on the bottom of the cup. Add a decent scoop of filling on top of the brownie and push to the edges of the cup.
- Place the frosting in a piping bag and pipe out a layer of frosting. Repeat the layers. Top with the trifles with the remaining 1/4 cup of toasted coconut for garnish.
- Refrigerate until ready to serve.
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