Lately, I've had an obsession with coconut milk. If it's up to me, every recipe can somehow incorporate coconut milk. It's creamy and fabulous and I love the subtle coconut flavor it adds to dishes. I've been dying to create a chocolatey dish with coconut milk and this was a homerun! These brownies are incredibly rich and fudgy- make sure you have a full carton of milk or ice cream before making them. Don't say I didn't give you fair warning.
And just to prove the richness point, start right off the bat by melting some butter.
Then add the sugar and chocolate chips. You could easily stop here and just inhale this mixture, but it's worth it to keep going.
Transfer this mixture to a Kitchenaid or mixing bowl. And now comes the pretty coconut milk!
Throw the rest of the ingredients in with the batter, including your standard eggs, vanilla, cocoa powder, baking soda, salt, and flour.
Pour the batter into a greased glass baking dish. Don't eat all of it before it goes in the oven.
Throw it in a preheated oven for 35-45 minutes and enjoy just how lovely your kitchen smells. You might want be in their so badly just for the smell that you'll get motivated to take care of the pile of dishes you just created.
When a toothpick comes out of the brownies clean, the brownies are done! They will be incredibly fudgy.
While the brownies are cooling, whip up the frosting. I also, of course, incorporated coconut milk into this! Whip some butter, add vanilla and coconut milk, followed by cocoa powder and powdered sugar. Super simple.
Let the brownies cool completely before frosting them! I got super impatient during this process and got a little creative. I don't think it helped much.
When it's finally, finally cool, you can frost it.
And add some sprinkles!
And you have the richest, most delicious brownies in the whole wide world.
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