The thing is, I just have more going on than I used too.  It’s not too much and I’m not overwhelmed.  My life has just changed and I’m trying to reassess where my energy, time and priorities should be.

The 2 biggest changes:

1. We bought a house.  A fixer upper that we may spend the rest of our lives tending too.  And I’m not talking about things like adding crown molding or fancy schmancy stuff like that. I’m talking simple things, like, making sure the plumbing works!  Like on Christmas Eve when we had to call a plumber at midnight because the kitchen sink backed up and was shooting out of the wall all the way in the garage.  Yaaa, that was neat. Happy homeownership to us!

2. I have 2 kids now. And the husband and toddler want a dog too.  Wiping poopy butts and then having to clean animal feces off the floor sounds like a hoot, wouldn’t you agree? In case you do agree, you may stop reading this blog, forever, because clearly we don’t see eye to eye.

The moral of the story: my blog posts may be less frequent and far more simplified.

I’m ok with that.  Are you?  I hope so.

Take these brownies for instance.  They’re not fancy or littered with anticipated leftover Easter candy.  They’re just simple chocolate brownies.  With a  simple coconut cream cheese frosting. But they pack a punch.  A sweet, rich, chocolatey, flavorful punch right in yo MOUTH!  I can never have enough chocolate or coconut in my life, so the combination of the 2 makes my heart happy.  After making these, I’ve admitted and accepted I love brownies more than cookies. And brownie batter. For.The.Love.  I think that’s what heaven is made of… pure brownie batter.  Hope you enjoy these brownies as much as I did.




Don’t bake more that 25 minutes.  Much more time than that and they’ll get dry and crumbly. I baked mine for 28 minutes and I really should have stuck to 25.

You can substitute the extra 1/2 cup chocolate chips with any mix in you want… or add additional mix ins in 1/2 cup increments.  Add pecans, walnuts, m&m’s, chopped reeses, peanut butter chips, white chocolate chips, etc…

The recipe can easily be doubled.  You can half the recipe too, just bake it in a 4×8 inch loaf pan.

You can make the frosting months in advance and just freeze it in a baggy or plastic container.  Bring it to room temperature before spreading.  You may be able to freeze the brownies too (I haven’t tried with this recipe yet though).


Everyday Frosted Brownies


  • 1 stick (1/2 cup) unsalted butter
  • 5 oz bittersweet chocolate chunks (I used 60% cocoa)
  • 2/3 cup all purpose flour
  • 1 tbsp instant espresso (instant coffee works too)
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1/2 cup chocolate chips (any sweetness you like)
  • Coconut Cream Cheese Frosting:
  • 4 oz cream cheese (I used low fat)
  • 2 tbsp butter, room temperature
  • 2 cups powdered sugar
  • 1/2 cup shredded sweetened coconut



Preheat oven to 350 degrees.

Spray an 8×8 inch pan with non-stick spray (or smear it with butter, then dust with cocoa powder).

Melt butter and 5 oz bittersweet chocolate in a bowl in the microwave, stirring every 15 seconds, until completely melted. Set aside to cool.

Using a hand mixer (or stand mixer) beat the eggs and sugar on high for 2 minutes. Add the vanilla.

Fold the cooled melted chocolate into the eggs, then fold in the flour, salt, instant espresso, and cocoa powder. Fold in the chocolate chips last.

Pour batter into the greased pan.

Bake for 20-25 minutes, or until a knife inserted comes out with wet crumbs. Not drippy or gooey, but slightly crumby, but wet crumbs. Ya, that totally doesn’t make sense, huh?!

Cool completely in the pan. Invert into a cooling rack and spread the frosting onto the cooled brownies. Cut into 12-16 squares.

To make the frosting:

Beat the cream cheese and butter with a hand mixer for 1 minute. Slowly add in the powdered sugar and continue beating. Add in the coconut flakes. Add more powdered sugar if you want thicker frosting. Store at room temperature until ready to use.

Brownie recipe adapted from Bon Appetit (April 2013 issue)