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).
Brownie recipe adapted from Bon Appetit (April 2013 issue)