Coconut Brownies
Rich chewy brownies, a toasted coconut caramel filling, topped with chocolate. I've got your brownie cravings covered! You would never guess these incredibly decadent brownies are also gluten free, dairy free, and refined sugar free!
Ingredients
Brownies
- 1/2 cup almond flour
- 6 tbsp cacao powder
- 2 eggs *room temp
- 1/3 cup maple syrup
- 1/2 cup coconut sugar or monk fruit
- 3/4 cup chocolate chips or chunks
- 1/4 cup coconut oil
- 1/3 cup cashew butter or almond butter *You can also use peanuts but it'll give them a strong peanut flavor.
- 1/2 tsp baking soda
- 1 tsp vanilla extract & pinch of sea salt
Coconut filling
- 3/4 cup cashew butter (or almond, peanut, etc)
- 3/4 cup coconut flakes
- 4-5 tbsp maple syrup
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract & pinch of sea salt
Chocolate topping
- 1 1/4 cups Hu Kitchen no sugar added chocolate chips
Instructions
Brownies
- Preheat oven to 350f. In a large bowl, add the coconut oil and chocolate chips. Heat in 30 second increments in the microwave, stirring between each, until completely smooth.
- Add in the remaining wet ingredients, whisking well until completely smooth. It's important that if you are using eggs, they are room-temp or else they will solidify the chocolate and oil.
- Add the remaining ingredients into the bowl, mixing well until the brownie batter forms. Spread the batter into an 8×8 baking dish. Bake 20-25 minutes, until set in the center. You can use a toothpick to check or make sure it's firm to touch. Don't over-bake.
- Let the brownies cool. I like to stick mine in the freezer until completely cooled (about 30 minutes) or in the fridge for an hour – they get even fudgier when chilled!
Coconut filling
- While the brownies are cooling, toast the coconut. Lower the oven to 325F. Add the coconut to a parchment-lined baking sheet and place in the oven for 3 minutes. After 3 mins, stir the coconut and bake another 3-4 minutes until golden.
- In a small bowl, mix together the filling ingredients, starting with 4 tbsp maple. Taste the mixture, if you want it sweeter you can add an extra tbsp. Spread over top of the brownies.
Chocolate topping
- In the same bowl, melt the chocolate in the microwave, heating in 30 second increments, stirring well between each until smooth. Pour the chocolate over top of the filling, gently spreading it out. You can tilt the pan around to help.
- Place in the freezer for an hour or two until completely firm, before cutting into pieces. Store in an air-tight container in the freezer or fridge. I like them out of the freezer but you can let them thaw a few mins before enjoying too!