Feb. 8, 2012: Perfect brownies, experimental frosting.




Next time, I need to either double the batch or find an 8x8 or 9x9 pan to make them in for thicker bars. These were fantastic, despite their thinness.

I've resumed trying to solve the puzzle of how to make coconut-flavored frosting with non-artificial flavoring that results in coconut flavor in the frosting. Still good, but not coconutty. Next time, I need to halve this recipe until I figure this one out.

1 comment:

MitchellD said...

Maybe/maybe not helpful--the coconut buttercream icing recipe from Cook's Illustrated; my "sister in law" used it on a coconut cake at Xmas and it was good:

4 large egg whites

1 cup granulated sugar

pinch table salt

1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool

1/4 cup cream of coconut

1 teaspoon coconut extract (The coconut extract they recommend is Spices Etc. Natural Coconut Flavoring, made from coco pulp.)

1 teaspoon vanilla extract

Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.

9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.