Here's a brownie mix that uses no dairy. Coconut oil and full fatted unsweetened chocolate deliver the rich flavours of coconut and chocolate.
Coconut oil (best quality you can find) 3/4 cup
Unsweetened (70%) baking chocolate, 4 to 6 ounces
Brown sugar, 1 cup
Vanilla essence, 1 teaspoon
Eggs, 3
Salt, pinch
Flour, 3/4 cup
Grated coconut (fresh or frozen) 3/4 to 1 cup
Preheat oven to 350F. Line square dish with parchment; or grease with a spoonful of coconut oil.
Heat coconut oil over medium heat. Add chocolate and stir as it melts. Do not allow it to burn. Cool and add sugar, salt and vanilla essence (optional). Stir in eggs one at a time. Beat well - maybe 40 - 50 strokes. Mix in flour, stirring well. Add grated coconut.
Turn into dish and bake for 25 to 30 minutes, or until a skewer comes out clean. Cool before slicing.
Coconut oil (best quality you can find) 3/4 cup
Unsweetened (70%) baking chocolate, 4 to 6 ounces
Brown sugar, 1 cup
Vanilla essence, 1 teaspoon
Eggs, 3
Salt, pinch
Flour, 3/4 cup
Grated coconut (fresh or frozen) 3/4 to 1 cup
Preheat oven to 350F. Line square dish with parchment; or grease with a spoonful of coconut oil.
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| Coconut oil from Tobago went into this batch of Coco Brownies! |
Heat coconut oil over medium heat. Add chocolate and stir as it melts. Do not allow it to burn. Cool and add sugar, salt and vanilla essence (optional). Stir in eggs one at a time. Beat well - maybe 40 - 50 strokes. Mix in flour, stirring well. Add grated coconut.
Turn into dish and bake for 25 to 30 minutes, or until a skewer comes out clean. Cool before slicing.
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| Coco-chocolate brownies: moist texture, coconut fragrance, chocolate chewiness!, |
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