Brownie-Bottom Coconut Chocolate Cream Cake

I KNOW! I have totally been MIA!  With the school year ending and planning a cross-country move for my family in 2 weeks (Eek!) things couldn't be crazier!  We have eaten out more than I care to admit and when we do eat at home it has been quick sandwiches or leftovers, so NOT exciting.  But after numerous people commenting on my lack of cooking, including (and most importantly) my patient and understanding husband, I thought I might need to suck it up, do the dishes from last week and cook something already!! So, what do I turn to first? Dessert, of course!  I found this recipe on Willow Bird Baking, changed some things, used my favorite other things, and ended up with a super delicious dessert for my hubby for Father's Day, which we have been celebrating all week because there is no time to celebrate all at once (back to the whole crazier than crazy life we are living at the moment!)  So, if you are needing something special for the sweet Father or Father's in your life, this is a great one!

Brownie-Bottom Coconut Chocolate Cream Cake

Brownie:

1/2 cup butter (1 stick)

1 cup sugar

2 eggs

2 1/2 heaping T cocoa powder

1/2 t vanilla

1/2 cup plus 1 T flour

Coconut Cream Filling:
1 1/2 cups half and half
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/4 plus 4 t cornstarch
1/4 t salt
3/4 cup flaked coconut
1/4 t coconut extract
1/4 t vanilla extract

Chocolate Mousse:
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 T vanilla extract
4 ounces bittersweet chocolate (I used Ghirardelli 60%)
1/2 cup sugar
pinch of corn starch

Whipped Cream:
3/4 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla

toasted coconut for garnish

For the brownie layer:
Preheat oven to 350. Melt the butter.  Add the sugar and eggs and beat together.  Add the rest of the ingredients and mix.  Pour the batter into a greased 9 inch spring form pan.  Bake for 12-15 minutes, until a toothpick comes out clean.

For the coconut cream:
While the brownie layer is cooking, combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.  Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer.  Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.


For the chocolate mousse:
Melt the butter in a medium bowl set over a sauce pan of simmering water (do NOT allow the bottom of the bowl to touch the water!).  In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside.  Once the butter is melted, slowly whisk in the yolk mixture.  Continue whisking over the simmering water until the mixture thickens, like pudding, this will take about 8-10 minutes.  Once it is thick remove it from over the water and add the chocolate, stirring to melt.  Set aside.  In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form.  Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up.  Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate.  Pour this mousse over the cold coconut cream in the spring form pan.  Place the whole thing back in the fridge and let it set completely, about 4 hours.

Finishing the cake:
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form.  Add this to the top of the cold cake and then top with toasted coconut.  To serve, run a knife around the edges of the spring form pan to loosen it from the sides.  Remove the sides and cut into slices.

Layered Brownies with Browned Butter Frosting

I am just one of those people who don't always keep up with the "fads".  I guess that is why it has taken me so darn long to make browned butter frosting. Now I am left thinking to myself "WHY?" Why did I wait so long and how can I add more hours to my day to work off all the browned butter frosting I will be consuming?!  It is heaven, pure and simple! And when you put it on top of brownies and then top them with MORE chocolate it is pure heavenly bliss! So get going already, you NEED these! I got this recipe at My Kitchen Cafe, of course! I did change them to match what I had in my pantry (my mom's pantry, actually!)

Layered Brownies with Browned Butter Frosting
makes a 9x13 pan of brownies

Brownies:
1/2 cup butter
6 ounces semi-sweet chocolate chips
1 1/2 cups sugar
4 large eggs
1/4 t salt
1 cup flour
1 t vanilla

Browned Butter Frosting:
1/2 cup butter
2 cups powdered sugar
1/4 cup heavy cream
1 t vanilla

Glaze:
3 T butter
4 ounces semi-sweet chocolate chips

Preheat oven to 300.  Lightly grease a 9x13 pan and set aside.

For the brownies:
In a small sauce pan, melt the butter and chocolate chips until smooth. Set aside until cool. In a large bowl, combine the sugar, eggs and salt.  Mix with an electric mixer until the eggs are pale and the mixture is thick. Fold in the warm chocolate/butte mixture and then add the flour and vanilla.  Mix until well combined.  Pour the batter into the prepared pan and bake for 25-30 minutes.  The brownies should just start to pull away from the sides.  Cool completely before frosting.

For the Browned Butter Frosting:
Place the stick of butter in a sauce pan and cook over low heat for about 15 minutes or until the butter is a golden brown.  Be careful not to burn it. Once it is a nice caramel brown color remove it from the heat.  Pout it int a bowl and add the powdered sugar, cream and vanilla.  Mix until smooth and thick.  Spread the frosting on top of the cooled brownies.

For the glaze:
Melt the butter and chocolate chips in the microwave or over low heat until smooth.  Pour over the frosted brownies, tipping the pan to cover evenly or carefully spread with a knife or spatula. Chill the brownies until the glaze is set, about 2 hours.

Macaroon Brownies

I simply love macaroons and chocolate so when I came across this recipe at Tasty Kitchen I knew it was meant for me! I did adjust the recipe slightly and added chocolate frosting, because you really can't have enough chocolate in my opinion! If you are going to do it, do it right! You just might want to make these for your love this Valentine's Day!

Macaroon Brownies

brownies:
3/4 cup melted butter
1-1/2 cups sugar
1-1/2 t vanilla
3/4 cup unsweetened cocoa powder
3 eggs
1-1/2 cups flour
1/2 t salt

filling:
4 cups coconut
1 (14 oz) can sweetened condensed milk
1 T vanilla (yes, tablespoon)
1/4 t salt

frosting:
4 T butter, melted
1-1/2  heaping T cocoa powder
1-1/2 cups powdered sugar
2 T milk
1/2 t vanilla

Preheat oven to 350 (325 if using a glass pan). Lightly grease a 9x13 pan. Melt butter and add sugar, vanilla, and cocoa powder. Mix well.  Add eggs and whisk until combined.  Stir in flour and salt.  Stir until smooth.  Pour half the batter into the bottom of the prepared pan.  Combine all the ingredients for the filling. Stir until well mixed, and spread over the batter in the pan.  Drop remaining brownie batter over the filling in spoonfuls and then spread out evenly.  (This can be a little tricky, I found a butter knife worked best). Bake at 350 (or 325) for 40 to 45 minutes.

For the frosting: melt the butter and stir in the cocoa powder.  Add the rest of the ingredients and stir until smooth.  You can frost the brownies while they are still warm by pouring the frosting over the top and letting the frosting set or you can pour the warm frosting over individual cooled brownies so it drips down the sides.

Dark Chocolate Brownies and Vanilla Ice Cream

These brownies come from My Kitchen Cafe (Thanks Melanie for another great recipe!) And this vanilla ice cream is our favorite, it comes from the Ben and Jerry's cookbook, but is slightly modified. After spending a great couple of days on Mackinaw Island, where we ate our weight in fudge, I came home wanting MORE, if you can believe that! So, I opted for brownies instead of fudge. But these brownies are dangerously close, mind you, so find someone to share with!

Dark Chocolate Brownies

2 sticks butter

8 oz semi-sweet chocolate (I used chocolate chips)

2 cups sugar

1 t vanilla

5 large eggs

1/3 cup unsweetened cocoa powder

1/4 t salt

2/3 cup flour

Preheat oven to 350. Spray a 9x13 with cooking spray. Melt butter and chocolate chips in a 3 quart sauce pan over low heat until completely melted and smooth. Add 1 cup of sugar to the hot chocolate mixture and then let it cool to lukewarm. Whisk in the remaining 1 cup of sugar and vanilla. Next whisk in the eggs one at a time until the mixture is smooth and glossy. Whisk in the salt and the cocoa powder. Add the flour last and mix just until it disappears, be careful not to over beat.

Spread into the greased pan and bake at 350 for 25-35 minutes. An inserted toothpick should come out with crumbs it, NOT clean. Cool to room temperature, if you can.

Vanilla Ice Cream

2 eggs

3/4 cup sugar

2 cups whipping cream

1 cup milk

2 t vanilla

a dash of salt

Beat eggs until light and foamy, about 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking for about 1 more minute. Pour in the cream, milk, vanilla, and salt until blended.

Transfer to the mixture to an ice cream maker and freeze according to manufacturer's instructions.

Mint Brownies

This recipe is actually a combination of my favorites...favorite brownies, favorite frosting and when you put them all together its heaven! Even my husband, who doesn't like mint and chocolate together (gasp!!!) will eat these.

Mint Brownies

Brownies

2 sticks butter
2 cups sugar
4 eggs
5 heaping T cocoa powder
1 t vanilla
1 cup + 2 T flour

Melt the butter. Add the sugar and eggs and beat together. Add the rest of the ingredients and mix. Pour into a greased 9x13 pan and bake at 350 for 25 minutes or until toothpick comes out clean. Let cool for 1 hour, then frost with mint frosting...

Mint Frosting

5 T butter , softened
2 1/3 cups powdered sugar
1 T light corn syrup
3 T milk
1/2 t mint extract
dash of salt
green food coloring

Mix all together and spread over cooled brownies, let set. Then frost with chocolate frosting...

Chocolate Frosting

3 cups powdered sugar
1/2 cup butter
1 t vanilla
1/2 cup cocoa powder
1/3 cup milk

Melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating on medium to spreading consistency. Add vanilla and mix well.