These brownies are for the vegans who love anything coconut.

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Recipe Summary

prep:
15 mins
cook:
26 mins
additional:
15 mins
total:
56 mins
Servings:
16
Yield:
16 brownies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place coconut oil in a microwave-safe bowl; heat in the microwave until melted, about 1 minute. Stir in milk blend and vanilla extract until thoroughly mixed.

  • Mix sugar, flour, cocoa powder, baking powder, and sea salt together in a large bowl. Pour in coconut oil mixture; mix until batter is thick and blended. Fold in shredded coconut.

  • Spread batter evenly into a 9x13-inch baking dish.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes before cutting into squares.

Cook's Note:

Use your favorite non-dairy milk alternative, preferably unsweetened. Add more in step 3 if needed.

Nutrition Facts

286 calories; protein 2.5g; carbohydrates 38.8g; fat 15g; sodium 165.6mg. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/29/2017
Such a good recipe! Allergy free! I made mine with King Arthur Black Cocoa unsweetened coconut milk 1/2 tsp coconut extract and added about 1 cup vegan chocolate chips. I didn't like the texture of the added coconut at the end so next time I will skip that ingredient. Read More
(2)
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