High Altitude Coconut Frosted Fudge Brownies

Rich chocolate fudge brownies, frosted with fluffy coconut buttercream, sprinkled with crunchy coconut flakes and chopped dark chocolate.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote

Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine American

Servings16

½ cup unsalted butter (for a whiter color, substitute vegetable shortening for half the butter)
1 cup powdered sugar
⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
½ tsp vanilla extract
¼ - ½ tsp coconut extract
⅓ cup natural, unsweetened coconut flakes
½ oz dark chocolate, roughly chopped (or mini chocolate chips)

Bake the brownies as instructed. Cool completely before frosting.
To make the frosting, beat the butter with an electric mixer on medium speed for 1 minute. With the mixer on low, add the powdered sugar and salt. Add the vanilla and coconut extracts. Beat for 3-4 minutes, until very light and fluffy, scraping the bowl down several times.
Spread the frosting over the cooled brownies, then sprinkle with the coconut and chopped chocolate.
Using a sharp knife, cut into 16 squares.

Store leftover brownies in an airtight container at room temperature for up to 3 days.

Keyword Brownies, Buttercream, Chocolate, Coconut, High Altitude

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