Pipe Dream #274: To Drop the Chicken – Pistachio Coconut Brownie Cakes

coco cakes 1

True confession intro story: I was at this weekend retreat with church once, and the food there was actually really decent compared to a lot of camp foods. Because of this, I was going up for a second brownie (they were like, seriously underbaked, which made them actually irresistible) and also a chicken drumstick. In trying to scrape off the brownie batter from the spatula to my plate, I dropped the drumstick onto the white-frosted brownies. And then picked it off and pretended like nothing happened. So someone got a little bit of gelatinous saltiness on their brownie. If it was you, I apologize, but only a little, because the whole salty-sweet thing is like, big in food right now.

coco cakes 3coco cakes 4

Anyway, these brownies were not the best, definitely not worth dropping your chicken over. I think I forgot the sugar in the brownies and overbaked them, so they weren’t ultra-moist, which is really a shame. Who would eat a dry brownie? Just stop talking about it. I don’t even want to hear it.

Remember when I used to do a lot more cupcakes? I guess I do muffins now, so I suppose the individually-sized ship hasn’t quite yet sailed, but I feel like I’ve drifted away from the traditional cupcake into a more sophisticated repertoire. (Or less sophisticated, as the myriad of hasty bars, brownies and weeknight drop cookies you don’t see on the blog may indicate.)

coco cakes 2

These wickle cakes are the cutesiest thing I’ve done in an age, and they were really all too perfect for my roomie’s birthday. I would say white Marc Jacobs patent leather frosting over rustic tarte tatin any day for her.

Birthday besting,

Lauren

Pistachio Coconut Brownie Cakes

Brownie recipe adapted from Top with Cinnamon

Marshmallow frosting adapted from How Sweet Eats

For the brownies:

1/2 cup (8 tablespoons/110 grams) unsalted butter
3 ounces (85 grams) unsweetened baking chocolate, roughly chopped
1/2 cup honey
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/4 cup (4 tablespoons) coconut flour
1/4 teaspoon baking soda
3 tablespoons unsweetened cocoa powder

Preheat the oven to 350 F (180 C). Liberally sprayfour regular-size muffin tin cavities and four mini-size muffin tin cavities with baking spray.

Place the butter into a medium pot and melt over a medium heat. Continue to heat the butter until it foams up and smells nutty, then remove from the heat. Add the chocolate to the pot and whisk until all the chocolate has melted. Whisk in the honey, eggs and vanilla until homogeneous, then whisk in the dry ingredients until just combined.

Divide the mixture evenly between the prepared tins, filling each as far as you can with the batter you have. Bake for around 15 minutes, until a knife inserted in the center of the small muffins comes out clean.

Once cool, frost with marshmallow frosting (I used a half batch of this recipe) and decorate with sweetened flaked coconut and chopped pistachios.

 

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3 Responses to “Pipe Dream #274: To Drop the Chicken – Pistachio Coconut Brownie Cakes”


  1. 1 Auntie Sharon June 2, 2014 at 10:52 pm

    You crack me up! Love this!

  2. 2 Lauren June 3, 2014 at 8:50 am

    :] You know it’s my every day.


  1. 1 Pipe Dream #283: To Jive Green – Fudgy Frosted Avocado Brownies | piping dreams Trackback on July 24, 2014 at 9:06 am

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