Name: Coconut Bounty Brownies
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 16 servings
Ingredients: 75 g coconut oil (melted); 150 g dark chocolate (finely chopped); 175 g self raising flour (sifted); 40 g cocoa powder (sifted); 175 g muscovado sugar (light); 0.5 tsp sea salt (fine); 50 g desiccated coconut; 200 ml coconut milk (full-fat, stirred); 30 g coconut oil; 200 g creamed coconut (chopped); 3 tbsp agave syrup (or maple syrup); 100 g desiccated coconut

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.

Instructions

Show units in method

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

Divide into portions:

376

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 22 g

Monounsaturated Fat 3 g

Polyunsaturated Fat 2 g

Fiber 3 g

Sugars 21 g

Micronutrients

iron

1mg

111% DV

sodium

120mg

83% DV

calcium

10mg

12% DV

potassium

125mg

42% DV

vitamin a

1mcg

1% DV

vitamin c

0mg

2% DV

vitamin k

0mcg

4% DV