Coconut Bounty Brownies
Indulge in these incredibly fudgy vegan brownies inspired by classic tropical chocolate flavors. A rich dark chocolate base is combined with desiccated coconut and topped with a creamy, set coconut layer for the ultimate plant-based treat. Perfect for any occasion, these traybake squares are at their best when served chilled for a decadent texture.
Price per Serving
Instructions
- 1
Line a 20cm square cake tin. Melt coconut oil (75 g) and dark chocolate (150 g) in a small pan over low heat, stirring until smooth.
- 2
Mix self raising flour (175 g), cocoa powder (40 g), muscovado sugar (175 g), sea salt (0.5 tsp), and desiccated coconut (50 g) in a bowl. Stir in the melted chocolate mixture and coconut milk (200 ml). Spread in the tin and bake at 180°C for 20-25 minutes.
- 3
For the topping, melt coconut oil (30 g), creamed coconut (200 g), and agave syrup (3 tbsp) in a pan with a pinch of salt. Mix in desiccated coconut (100 g).
- 4
Press the topping onto the warm brownies and rough up with a fork. Cool for 15 minutes, then chill in the fridge until set before slicing.
Nutrition Facts
Per portion
Macronutrients
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