Yes I made something else with chocolate. I’ve been on a continuous chocolate craving lately. Green cacao smoothies, mocha smoothies, chocolate pudding, this dessert which I told you about that I made for our halloween treat, and these butterfinger bars which I totally made last weekend. And then made again. Oops! And yesterday I ate the last raw chocolate coconut square from the fridge. But today it was all about the brownies.
I’ve experimented with coconut flour quite a bit. I like experimenting with different flours. Coconut flour soaks up a lot of moisture, and as such, takes some playing around to get the ratios right to ensure the success of your dishes. If you are converting a recipe, you use about 1/3 the amount of coconut flour as regular flour that the recipe calls for, double or triple the amount of binding agent (i.e. eggs or flax eggs), and add extra liquid (sometimes a lot of extra), which varies depending on your recipe. I’ve come up with a pretty awesome banana bread recipe using coconut flour and some raw chocolate slice, but I wanted it to go one step further tonight. One step further to fudgy, soft on the inside, cracked on the outside, chocolatey goodness brownies. One step further to those brownies that you just want to eat all of in one sitting even though you say you’ll just have one to try. But then eat something like three. I didn’t do that or anything. The type of treat you deserve on the weekend after a full week of work and the need for a little chocolate reward. Needless to say it was a success. Gooey on the inside and that characteristic brownie crusty outside, I was thrilled with the outcome.
So give in to your chocolate craving and enjoy some brownies this weekend. Actually, it’s the weekend, so enjoy three!
Coconut Flour Mocha Brownies
The perfect gooey, fudgy inside with the characteristic crusty, cracked outside and the perfect balance of chocolate. This is a brownie!
Ingredients (10 Brownies)
1 cup almond milk
1/2 cup coffee
2 tbsp coconut oil
2 oz dark, vegan chocolate, chopped
2 tbsp maple syrup
1/4 cup pumpkin puree
1 tsp vanilla
2 flax eggs (2 tbsp ground flax + 4 tbsp water, set until firm)
1/3 cup +1/8 cup coconut flour
3/4 cup cacao
3 tbsp coconut sugar
1 tsp baking powder
In a saucepan, on medium heat, add milk, coffee and coconut oil. Heat until oil is melted, being careful not to burn or boil. Once oil is melted, add dark chocolate and stir until melted. Remove from heat.
Meanwhile, in a medium bowl, add pumpkin, vanilla and maple syrup. Add milk mixture and stir until all is combined.
In a second medium bowl, combine flour, baking powder, coconut sugar, and cacao. Stir together and add liquid ingredients. Stir to combine and add in flax egg, making sure everything is smooth and incorporated. Batter should be thick but still wet and runny.
Pour batter into a paper lined square pan and bake in preheated 350 degree Fahrenheit oven for 30-40 minutes. When it is done, the outside will be cracked and crusty, while the inside remains soft. Place on a rack to cool and to allow the inside of the brownies to become firm. Slice into squares and enjoy.