Wednesday, February 2, 2011

Dark Chocolate Coconut Brownies

Dark Chocolate Coconut Brownies

Dark Chocolate Coconut Brownies
Yesterday morning, I unfortunately had to go out in the snow and ice instead of staying in my PJs to get a few things at my local grocery store. It was a slippery mess and good thing I was home in about 10 minutes and back in my PJs. I had a craving for chocolate but did not have all the ingredients I needed to make brownies or cookies from scratch. I am thankful hubby and I always have a few ready made mixes when we want to satisfy a specific craving real quick. It is so smart to think ahead for days like this. I was very happy to find Duncan Hines Dark Chocolate Fudge Brownie Mix hubby bought around the Christmas holidays in the pantry.

The kitchen smells so good when there is baking or cooking going on and it makes me a happy girl. The directions are super easy to follow whether or not you are a baker. The mix calls for 1/4 cup of water, 2 eggs, and 1/2 cup of vegetable oil. I added 1 teaspoon of vanilla to bump up the flavor and folded in 1 cup of Mounds Coconut Sweetened Flakes just before transferring the mix into my glass 8x8 inch Pyrex baking dish. Just follow oven heating directions according to the type of pan you use. Keep an eye on baking times as well according to the size baking dish you use. If it says bake for 35-38 minutes for example, I always check my brownies right at the 35 minute mark and insert a toothpick. If the toothpick comes out clean, the brownies are ready. Just keep an eye on them.
Serving brownies warm are the optimum way if you can, but let them cool down for at least 20 minutes before you serve them. I store the brownies in my fridge right in the baking dish and cover them with aluminum foil. The brownies stay fresh for about 4-5 days so enjoy them in moderation. You can freeze them in a tight container as well for when that chocolate craving kicks in. The ladies especially know what I am talking about. Works every time.

Sophia/Two Frys

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