By Eat More Chocolate Team Brownies & Blondies Everyday, Kid's Favorites Baking
June 10, 2015
Dense chocolatey brownies covered in marshmallow and pink coconut — pretty to look at and so good to eat!
- Prep: 15 mins
- Cook: 25 mins
Preheat oven to 350. Line an 8x8 square pan with foil and spray with nonstick baking spray. Set aside.
In a large bowl, whisk butter and cocoa powder together until cocoa is dissolved and mixture is thick. Stir in sugar until combined. Stir in eggs, mixing until combined. Add vanilla. Add flour, stirring just until no white streaks remain in batter. Fold in melted candy bars.
Pour batter in prepared pan and spread evenly. Bake for about 25 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs, but not raw batter. Let cool slightly, about 20 minutes.
While you wait, combine coconut, cornstarch and pink coloring in a food processor or blender. Pulse several times until coconut is more finely shredded and pink.
Spoon marshmallow creme/fluff over the top of the warm brownies and let it sit for a few minutes -- the warm brownies will soften the marshmallow, making it easier to spread. Spread marshmallow evenly over the brownies, then sprinkle the coconut over the surface, pressing gently with your hands.
Refrigerate brownies until cool and firm. Keep uneaten brownies in the refrigerator so the marshmallow does not melt.
1 stick salted butter (can use Challenge Butter), melted
1/2 cup unsweetened cocoa powder
3 (1.55 oz) milk chocolate bars, melted in the microwave (I'm not trying to tell you your business, but I used Hershey bars)
7 oz jar marshmallow fluff or creme
2/3 cup sweetened, shredded coconut