I don’t know about you, but if I’m looking for something to satiate my sweet tooth, I don’t have to look much farther than a brownie. Sure, I love cookies, ice cream, and sometimes candy that I’ve raided from my 5 year old’s candy basket. But there is nothing like a square of chocolatey goodness. It can be plain or it can be topped with a frosting. If it’s plain, it has to have that flakey top. Regardless of the topping, it’s gotta be fudgy, gooey, and dense. But not so gooey that it doesn’t hold it’s shape when you cut it from the pan. Oh my goodness, I can taste it right now, and if I’m not careful, said brownie is going to become my breakfast!
Around our house, we call these heavenly treats, “ba-ronies” (like pepperoni). It’s a pretty funny story. A few months back, I think at Christmas, our four year old niece came in the room requesting a baronie. A what?! A baRONie! We were all so confused and stumped by what she was asking for. She went into the kitchen and came back – empty handed, but she had more of a description this time. “A baronie – you know, the square things! They’re chocolate!” It took us all a few minutes, but we finally came to the conclusion that little Emily was looking for a Brownie. And can you blame her for being so adamant?!
Ba-ronie stuck, and we just can’t call it anything else.
Now, these aren’t just any brownies. These are brownies on rich and addictive steroids. They have a slight crunch of macadamia nuts throughout. They’re topped with a vanilla buttercream (that I may or may not have licked right off the spatula in large quantities…). They are then topped with beautiful toasted coconut shavings (which burn quickly – I know this first hand).
I am not sure I have ever had a better brownie. I’m certain I’ve never made one! Although my Nutella brownies are pretty darn delicious, I think it’s safe to say that these beat ’em by at least a thousand.
Tropical Hawaiian Brownies
makes a 9×13 pan
2 cups semisweet chocolate chips
1 stick butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped macadamia nuts
1 stick butter
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups confectioners’ sugar
toasted shaved coconut
Preheat oven to 325 degrees F. Coat a 9×13 pan with foil and nonstick spray for easy removal.
Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat whisk in 3/4 cup each brown sugar and granulated sugar.
have i mentioned that i make big messes when i cook – every time!
Transfer mixture to a medium bowl. Whisk in 4 eggs, one at a time, and 1 teaspoon of vanilla.
Stir in flour and salt. Fold in macadamia nuts.
Add batter to prepared baking pan and bake in preheated oven for 45 minutes, until toothpick comes out clean. Let cool completely before frosting.
Prepare vanilla frosting:
Beat butter, milk, vanilla, and confectioners’ sugar. Chill while the brownies are cooling.
Place coconut on baking sheet in single layer. In a 350 degree oven, toast for about 5-10 minutes, watching carefully. You’ll want to open the oven often to stir the coconut so it toasts evenly.
Once brownies are cooled, spread frosting, and top with toasted coconut.
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