Ingredients

• 1-1/2 cups Semi-sweet Chocolate Chips
• 1/2 cup Unsalted Butter
• 3/4 cup Granulated Sugar
• 2 large Eggs
• 1-1/2 teaspoons Pure Vanilla Extract
• 1-1/4 cups Unbleached White All-Purpose Flour
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Powder

• 1/2 cup Unsalted Butter room temperature
• 2 cups Confectioner’s Sugar
• 1/2 teaspoon Pure Vanilla Extract
• 1/2 teaspoon pure coconut extract
• 6 tablespoons Milk or Cream
• Shredded Coconut

Instructions

1. Pre-heat oven to 350 degrees and grease or line an 8x8 baking pan with tin foil and grease the foil. Lining baking pan with foil allows for easy clean up but it's not necessary.
2. Melt chocolate chips and butter in a large microwave safe bowl for 30 seconds. Stir and continue to microwave at 30 second intervals until completely melted; cool slightly.
3. In a small bowl whisk together granulated sugar, eggs, and vanilla and stir into cooled melted chocolate.
4. In another small bowl mix together flour, salt, and baking powder and add to melted chocolate and mix until combined. Pour batter into prepared baking dish and bake for 20-30 minutes or until the sides of the brownies pull away from the baking pan; let cool completely.
5. To make the coconut buttercream, whip together butter and confectioners sugar in a stand-alone mixer fitted with a paddle attachment (hand-held mixer would work too) for 1 minutes. Add vanilla, coconut and milk and continue to whip until light and fluffy, 3-5 minutes.
6. Spread coconut butter cream onto brownies and sprinkle with shredded coconut and sprinkles.