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Lazy Daisy Brownies

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1/2 cup butter
2 tablespoons vegetable oil
1 cup sugar
1/2 cup brown sugar
1/4 cup water
1/2 cup cocoa powder
4 eggs
1 tablespoon vanilla
1-2/3 cups flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups milk chocolate chips
1 cup chopped walnuts
3/4 cup melted butter
2/3 cup chopped walnuts
1/3 cup sugar
1/2 cup brown sugar
1 cup flaked coconut
6 tablespoons heavy cream
2 teaspoons vanilla
chocolate curls

Lazy Daisy Brownies

Chewy and creamy brownies are topped with a sweet broiled coconut and nut topping for the perfect treat.

  • Medium

About This Recipe

“Lazy Daisy” is a term used to describe a type of frosting that is easy to make, and therefore considered “lazy” by some folks. Of course, baking anything from scratch could never be considered lazy, no matter who you are. The frosting is simply mixed and spread on the cake, then broiled. That’s less work? I think not. Still, this recipe for Lazy Daisy Brownies is delicious and worth the trouble.

Lazy Daisy frosting is more like a sticky topping than a frosting. It melts into these brownies, helping them keep their creamy consistency. And the coconut, nuts, and cream in the topping is a simply sublime combination.

The brownies, too, are special, because the sugar is melted into the butter mixture over low heat before the eggs and flour are added. This ensures that the brownies will be velvety smooth, with no sugar crystals.

Adding the topping while the brownies are still warm ensures that the moisture in the brownies stays in the brownies and they won’t dry out. I’ve never understood not topping brownies with something – they usually need it! And powdered sugar by itself is unacceptable.

All in all, this is one of the best brownie recipes ever. Make it for a cookie tray for the holidays, or for a bake sale at your child’s school. Wherever you serve it this recipe will be a hit.

Why this recipe for Lazy Daisy Brownies works:

  • Saucepan brownies, like this recipe, have a smoother texture and deeper flavor because the sugar and cocoa powder are boiled with the fat and liquid before the eggs and flour are added.
  • The sugar dissolves, and the cocoa “blooms” as it is heated with the liquid, which intensifies the chocolate flavor.
  • The frosting, which is similar to the filling in German Chocolate Cake, is broiled to set the mixture and to add a slightly crisp top.

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Preheat the oven to 325°F. Grease a 13” x 9” pan with unsalted butter or spray with nonstick baking spray containing flour; set aside.


In a large saucepan, combine ½ cup butter, vegetable oil, 1 cup sugar, ½ cup brown sugar, water, and the cocoa powder, and bring to a boil. Simmer for a few minutes, stirring constantly with a wire whisk, until the sugar dissolves.


Remove the mixture from the heat and let cool for 15 minutes.


Then beat in the eggs, one at a time, beating well after each addition until smooth. Add 1 tablespoon vanilla and mix. Then stir in the flour, baking powder, and salt and mix just until combined. Stir in the milk chocolate chips and 1 cup chopped walnuts.


Pour the batter into the prepared pan. Bake the brownies for 28 to 36 minutes or until the brownies are just set. Do not overbake. Cool on a wire rack while you prepare the topping.


In a medium bowl, combine ¾ cup melted butter, 2/3 cup walnuts, 1/3 cup sugar, ½ cup brown sugar, coconut, heavy cream, and 2 teaspoons vanilla and mix well.


Carefully spoon this mixture over the brownies. Gently spread the topping using an offset spatula, being careful not to tear the brownies.


Preheat the oven to broil. Place the brownies about 6” from the heat source. Broil for 2 to 5 minutes, watching constantly, until the frosting bubble all over its surface.


Remove the brownies from the oven and let cool completely on a wire rack. Cut into squares to serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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