Nope, I haven’t given up on boxed mixes – this isn’t a from-scratch amazing invention that’s going to change your life.
You know I’m not big on baking from scratch, and I seriously don’t expect that to change anytime soon. Mainly, it’s because I’m 1. lazy and 2. not a huge fan of desserts anyway so sometimes I make them but then don’t eat them all and feel dumb slash fat.
SO. Sometimes I just do weird things with boxed desserts and BOOM. Yum.
My mom actually introduced me to this fun way to use coconut oil. It’s like, so totally trendy right now, so she hopped on that bandwagon like the rest of you crazies. Then she made brownies with coconut oil instead of regular oil and YES YES YES my life was different forever.
This is the coconut oil I used. My mom uses a different kind that is twice as expensive. Also, I think Trader Joe’s has a version that a lot of people like? Here’s what happened: I went to buy coconut oil, then bought the cheapest one available, took it home, and THEN noticed on the side some bullsh*t disclaimer that said it didn’t taste very coconutty on purpose. Awesome. So….the lesson here is that if you want your stuff to taste like coconut oil, don’t buy the cheapest kind and READ THE EFFING LABEL. Sigh. Live and learn?
BUT, instead of butter or oil, use coconut oil! Measure it, then microwave it for a few seconds to soften/melt it. If it’s not totally melted that’s fine. A note on the coconut oil: it can taste pretty strong, so the first time you make these use half coconut oil and half other oil or fat (whatever the box calls for) to see how you like it. Add more next time if you’d like!
Then, mix up the batter, try not to eat it all, and bake the brownies like the package directs. I usually knock a minute or two off the LOWEST cooking time because I like my brownies kinda raw so…take that as you will.
Let the brownies cool, and make the coconut cream right before you’re ready to serve.
You know how coconut milk is separated in the can? That’s what we’re working with here- just the thick white part of the coconut milk. I keep my house cold, but to make the milk firm up even more, stick the can in the fridge for an hour or two. Scoop out just the cream, and reserve the clear liquid for Thai curry – that’s what I’m having for dinner tonight!
Add a sprinkle of sugar to the coconut cream, then beat for a minute or two to further thicken it. I did this with a mixer at first, wandered off, and then it separated and curdled and was a mess.
SO, if you use a mixer, watch the cream carefully and only beat it until soft peaks have formed. If you can’t be trusted with a stand mixer, ask your husband to beat the cream for a few minutes until it thickens.
Shared with my peeps at Weekend Potluck – my fav part of the week!
- FOR THE BROWNIES
- 1 brownie mix
- eggs and water, per package directions
- coconut oil, replacing the fat, per package directions
- FOR THE COCONUT CREAM
- 1 can full-fat coconut milk
- 1 teaspoon sugar
- Preheat the oven and make the brownies per package directions, subbing all or some of the fat (oil or butter) with coconut oil. If you love the flavor of coconut, use all coconut oil. For a milder brownie, use half coconut oil, half regular oil or butter (whatever your package calls for). Bake, and let cool.
- Refrigerate coconut oil for a few hours before opening. Separate the liquid from the white cream. Beat the cream with the sugar for 2 minutes using an electric mixer, or 5 - 7 using a whisk. Reserve the coconut water for another use (thai curry!).
- Serve brownies topped with cream.