These may not be quite the Autumnal l bake you expected this week, but this is a bar that is nonseasonal ( Plus I may have future plans for it over Halloween )
So with that I introduce to you this week the Coconut Brownies ….with Added Toasted Coconut topping !!!
Desiccated or shredded coconut is the coconut of choice here and a staple of every UK kitchen cupboard over he autumn and winter months ( after all w don’t grow coconuts here 😂)
They are not the cleanest looking of bakes and are rustic in appearance, but boy do they hit the spot on the level of texture , moisture and coconutiness ( New word ….for dictionary 😁)
They are a simple bake and ideal for that quick evening bake or to russle up for the weekend
They are rich, so be warned and very very addictive
and if there is ever an excuse to get the blow torch out …Im on it !!!
So lets crack on and get these done you certainly wont regret it
Coconut Brownie Bars GF, DF V
A Moreish Gluten Free Vegan brownies that deliver all the indulgent richness that a traditional brownie does topped with Toasted Coconut
- 75 g Coconut OIl
- 150 g Gluten Free / Vegan Dark Chocolate ( I used Plamil Foods / So Free )
- 150 g Gluten Free Flour Blend ( If not using your own blend I recommend Dove Farms Freee Plain Flour ( UK )or Pilsbury US Cup for Cup
- 2 tsp Baking Powder
- 1/4 tsp Xanthan Gum ( omit if your blend contains it )
- 40 g Dutched Cocoa powder ( I used Dr Otker )
- 175 g Light Brown Sugar
- 50 g Desiccated Coconut
- 200 ml Full Fat Coconut Milk ( I used Biona ) – –
- 30 g Coconut Oil
- 200 g CREAMED Coconut Block ( I used Biona )
- 3 Tablespoons of golden Syrup / Maple /Agave -100 g Desiccated Coconut
- Pre heat your oven to 160 c fan/ 180 C Standard /150 f
- Grease and line an 8 in / 20 cm square baking tin with parchment
- Add the flour, xanthan ( If using ), baking powder and cocoa to a bowl , whisk and then sieve
- Place the coconut oil into a small pan Add the chocolate and stir over a low heat until melted. Remove from the heat.
- Add to the flour , sugar,and desiccated coconut in a mixing bowl and stir until combined
- Pour in the melted chocolate mixture and the coconut milk. to the dry ingredients
- Spread evenly into the tin
- Bake for 23 minutes until just firm around the edges but slightly soft in the centre
- Remove from the oven and leave to cool in the tin
- For the topping, place the coconut oil in a small pan and add the creamed coconut and syrup,
- Stir over a low heat until just melted, then mix in the desiccated coconut.
- Press on top of the still slightly warm brownie , and then rough up the surface with a fork.
- Blow torch or place under the grill ( On medium ) until toasted… keep a keen eye it browns quickly once it starts
- Allow to cool for 15 minutes then transfer the tin to the fridge for the topping to set
- The brownies are also much easier to cut when chilled.
- Cut into squares or slices, using a sharp knife.
- Store in an airtight container for up to 5 days, or freeze.
So there you go, they are very simple but very very effective Brownie, a little more solid that my usual but that adds to the deliciousness
A messy bake that gives you that homely baked feel, that is no bad thing taking into account the season
Not everything needs to be uber precise to be just perfect !!
So with that her’es some more pictures to tempt you !!
Hope you enjoyed the post.
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Until Next week ( hopefully )
Stay Safe and Be Kind !!