You know those delicious coconut girl scout cookies everyone loves? Well, here is a twist!!!! That same awesome topping on a brownie!!!
Brownie recipe: 4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract
1 cup (2 sticks) butter
2 1/4 cups sugar
1 1/2 cups all purpose flour
Preheat oven to 350 and line 9"x13" pan with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. Bake brownies about 30 minutes. Test for doneness by inserting a toothpick. You should find moist crumbs. Cool just a bit and spread topping on while still warm. Cool and cut. Add a chocolate drizzle if desired using melted chocolate chips.
Toasted Coconut Girl Scout Topping!
2 cups shredded sweetened coconut
8 oz. caramels
2 Tablespoons heavy cream
Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15 minutes. Cool on baking sheet, stirring occasionally. Set aside.
Place caramels and cream in microwave safe cup and heat until melted and smooth. When smooth, stir in the toasted coconut.