Coconut Cream Brownies

Indulge in the tropical flavors of summer with these decadent coconut cream brownies. The rich chocolate base pairs perfectly with the creamy coconut topping, making them an irresistible treat for summer BBQs or any occasion.

Ingredients:

• 1 cup shredded coconut
• 1/2 cup unsalted butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips

Instructions:

Preheat oven to 350F 175C

Grease a 9x9 inch baking pan

In a small bowl, mix shredded coconut with 1 tablespoon of melted butter

Spread evenly on the bottom of the greased baking pan

In a large microwave-safe bowl, melt the remaining butter

Stir in sugar, eggs, and vanilla extract until well combined

Add flour, cocoa powder, and salt to the butter mixture

Stir until just combined

Pour the batter over the shredded coconut layer in the baking pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs

While the brownies are baking, prepare the coconut cream topping

In a small saucepan, heat heavy cream until it just begins to simmer

Remove from heat and stir in semisweet chocolate chips until smooth and creamy

Once the brownies are done baking, let them cool slightly in the pan

Then, pour the coconut cream topping over the brownies and spread evenly

Chill in the refrigerator for at least 1 hour before serving

Cut into squares and enjoy