Here in London we’re still shivering away in our down jackets and cursing the sky through frosted windows. Ever the optimist, I have a spring recipe to bring you a taste of sunshine. The sweet coconut frosting on these Brownie Spring Nests are enough to transport you to a tropical state of mind whilst bundled up in your cable knit sweater.
These are so easy and so delicious, they’re worth whipping up for any get together – or those days you need something comforting to make it through the frosty weather, like a warm brownie, or ten.
For the Coconut Frosting, you’ll need:
14 ounce can sweetened condensed milk
1/2 cup butter
2 eggs slightly beaten
2 teaspoons vanilla
2 2/3 cups flaked coconut
In a heavy saucepan or double boiler, combine milk, butter, and eggs. Cook over medium low heat, stirring constantly, until bubbling and thickened – about 12 minutes. Cool slightly and then blend in vanilla and coconut. You’ll now have a mountain of gooey, sweet coconut frosting that is thick, glistening and ready to become a nest.
Let this come to room temperature as you get started on your brownies.
For the Brownies, you’ll need:
2 boxes of brownie mix & necessary ingredients
(It’s cold, we’re not making brownies from scratch today)
2 12-cup muffin tins
apple corer (or knife)
Any egg shaped candy of your preference: jelly beans, peanut M&Ms, Mini eggs
To make Brownie nests:
Follow brownie recipe, then cool brownies to room temperature.
Take apple corer or knife and remove the centre of each brownie nest. These brownie cores must be consumed by you to ensure each brownie has been cooked to perfection. (Or at least that’s what you’ll say to anyone that walks in whilst assembling your nests)
Fill your nest with coconut frosting and then top with enough frosting to make a nest.
To complete your Spring Brownie Nests, place colourful eggs in the centre and serve.
After a plate of these, you’ll forget all about the single digit temperature outside!
Be sure to take a picture and send me your creation on Twitter.