CHOCOLATE COCONUT
BROWNIES
Vegan
Chocolate Coconut Brownies quite a
mouthful for a dessert name. To begin
with I am by no means a vegan or a vegetarian but I enjoy baking egg and dairy
free goodies. That’s like a personal
challenge to me. Having being said that I not
a baking pro, still struggling to get that prefect cake, hence you will notice all
my cake recipes are super simple and mostly use ingredients that are very much
there in the kitchen.
After every festival I end up having a lot
coconut, some go into curries some in chutney, this time around I wanted to
bake a very tropical coconut cake but at the last moment I decided to dunk in
some gorgeous melted chocolate and turn it into a cakey fudgey chocolate
coconut brownie. In this brownie there is no dominant flavor both chocolate and
the coconut get equal limelight. I did
not add any kind of essence as the coconut aroma was enough and ignore the
crack that has appeared because I am so impatient while dealing with baked
stuff I just wanted the brownie immediately out of the pan hence resulting in
the crack.
I gobbled up two pieces with a strong resolve
to cut down all the carbs in my next meal, my ever so diet conscious husband
ate a nice big piece of it and rest was all packed off to be shared with his
colleagues. After getting thumbs up from everyone I decided to post the recipe
for Vegan Chocolate Coconut Brownies.
Preparation Time : 15
mins
Baking Time : 27 mins
Serves : 8
generously
Ingredients:
·
½ cup all-purpose flour
·
½ cup grated fresh coconut
·
1/4th cup dark chocolate
·
½ cane sugar/white sugar/coconut sugar (use
sugar/sweetener of choice)
·
1/4th cup extra virgin coconut
oil/vegetable oil
·
Less than ½ tsp of baking soda
·
½ tsp lemon juice (To activate the soda)
·
½ cup coconut milk
·
1/4th cup hot water
·
A pinch of salt
·
1 tbsp cocoa powder to dust the cake tin
Method:
Preheat the oven at 170C.
Grease
the cake tin with oil and dust with cocoa powder. Keep aside.
Melt
the chocolate chips in a microwave. Stir
and microwave in 30 seconds every 30 seconds until the chocolate starts to
melt. Set aside.
Dissolve
the cane sugar in coconut and stir until all the sugar is dissolved.
Add
baking soda and lemon juice. Adding
lemon juice will activate the mixture and turn it frothy.
Now
pour in the coconut oil. Give it a
gentle stir.
Add
the melted chocolate, all-purpose flour, grated coconut and a pinch of salt to
the wet ingredients and fold in all the ingredients gently. Avoid over mixing the batter.
Now
pour 1/4th cup hot water, again mix the batter very gently.
Pour
the brownie batter into the cake tin and bake in a preheated oven at 170C for
25-27 minutes. Keep a close eye since every oven is different and the brownie
might be ready before the set time. Since I am not fond of extremely fudgy
brownies I let it bake for 27 minutes.
Cool
the brownies slightly before cutting it.
Sprinkle
the Chocolate coconut brownies with toasted coconut before serving.