Thanks to Exploits of a Vegan Wannabe for this recipe:

 

Dark Chocolate Coconut Almond  Brownies

Originally from the Engine 2 Diet and modified by S. Duquet

Ingredients

• 1/2 C light brown sugar, packed
• 1/2 C raw sugar
• 1 C unsweetened applesauce
• 1 Tbsp Ener-G egg replacer mixed with 1/4 C water (whisk this really well or mix in a mason jar with a lid)
• 1/4 C + 2 Tbsp coconut milk (or non dairy milk of your choice. I added a bit more because the batter looked dry to me.)
• 1 1/2 Tsp vanilla extract
• 1 1/2 Tsp apple cider vinegar
• 1 C whole wheat pastry flour
• 1/2 C Coconut flour ( If you do not want to add this than use all whole wheat pastry flour)
• 1 Tsp baking soda
• 1/2 Tsp sea salt
• 2 C cocoa powder
• 1 C dairy free dark chocolate chocolate chips or chunks
• 1/2 C rough chopped raw almonds
• 1 C unsweetened coconut flakes
• 1/4 C unsweetened finely shredded coconut for dusting baked brownies

Make It Happen

Preheat oven to 375 degrees. Combine the sugars and applesauce with an electric mixer. Beat in Ener-G mixture, soy milk, vanilla and vinegar. Combine the dry ingredients (except the chocolate chips or chunks) in a separate bowl. Gradually add the dry mixture to the wet, then stir in the chocolate chips. This is when I added a smidge more coconut milk then stirred in the coconut and almonds.  Spread the very thick batter into a sprayed 9 by 13 inch baking dish. Bake for 16-20 minutes until a toothpick inserted into the center comes out clean. I did the toothpick test two or three times to find a clean spot and it was definitely done even though the first pick came out moist. It may have hit a chip so do it a few times.

Let cool in pan on a cooling rack then cut and enjoy. Honestly, I cut it while it was still hot, burned my fingers and ate it anyway. It is so dense and rich and chocolatey without being too sweet. It is truly an adult indulgence.

Photo By: S. Duquet

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