Double Chocolate Coconut Brownies
Indulge in these rich and fudgy Double Chocolate Coconut Brownies, a delicious vegan treat packed with chocolate and coconut flavor. Made dairy-free and topped with a creamy chocolate coconut frosting and extra flakes, these brownies are guaranteed to satisfy your every craving.
Instructions
- 1
Preheat oven to 350°F (175°C). Grease or line muffin tins.
- 2
Prepare the flax eggs by combining ground flaxseed (3 tbsp) with water (9 tbsp). Let sit for 5 minutes to thicken.
- 3
Melt vegan chocolate chips (1 cup) and coconut oil (0.5 cup) in a microwave-safe bowl or small pot, stirring at 25-second intervals, until smooth.
- 4
Stir in maple syrup (0.75 cup) and vanilla extract (2 tsp) into the melted chocolate mixture.
- 5
Beat in the prepared flax egg mixture.
- 6
Add whole wheat flour (1 cup), baking soda (1 tsp), and salt (1 pinch), mixing until just combined.
- 7
Fold in unsweetened coconut flakes (0.33 cup), vegan chocolate chips (0.33 cup) (for mixing in), and optional slivered almonds (0.25 cup).
- 8
Spoon batter evenly into 12 muffin tins, filling each about two-thirds full, and bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
- 9
Leave brownies in the tin for about 5 minutes before removing to a wire rack to cool completely.
- 10
For the Frosting: Scoop out only the solid white coconut cream from the chilled full-fat coconut milk (1 can) and place it in a small pot. Add vegan chocolate chips (1.25 cups).
- 11
Heat on low, stirring frequently, until the coconut cream and the chocolate chips melt and are smooth.
- 12
Transfer into a bowl, cover, and refrigerate for at least 1 hour or until it firms up enough to whip into frosting.
- 13
When firmed to your liking, whip with an electric mixer until smooth and creamy.
- 14
Frost the cooled brownies and sprinkle with [to_garnish unsweetened coconut flakes].
Nutrition Facts
Per portion