I’m always collecting recipes that substitute unhealthy ingredients for healthier ones. I think that’s what lifes all about….enjoying the things you love but finding a way to do it that is kind (or kinder) to your body. My family loves brownies and I especially love coconut milk so how could these be anything but pure amazingness?!
Recipe Adapted from Princess In The Kitchen
Coconut Milk Brownies
Makes on 9×13″ pan
1/2 cup coconut oil or Earth Balance (or a combination)
2 cups sugar (or substitute 1 c sugar for 1 cup of maple sugar or honey)
2 cups semi-sweet chocolate chips
1 cup coconut milk
2 large eggs
1 tsp vanilla extract
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour
1/2 cup Earth Balance, softened
1 tsp vanilla
1/3 cup coconut milk
1/3 cup cocoa powder
2-2 1/2 cups powdered sugar
Preheat the oven to 350 degrees and grease a 9×13 baking dish. Over low heat in a small pan, melt the coconut oil and/or Earth Balance. Add the sugar (honey &/or maple sugar as well) and stir for about 1 or 2 minutes. Add the chocolate chips and stir until melted.
Add the butter mixture to a larger bowl or standing mixer and beat in the coconut milk, eggs and vanilla. In another separate bowl combine the cocoa powder, salt, baking powder and flour. Add this to the wet mixture and mix until it’s combined well. Pour into the pan and bake on 350 for 35-45 minutes until a knife or toothpick comes out clean when poked into the center.
While the brownies bake and cool start the frosting by whipping the Earth Balance until it’s light and fluffy. Add the vanilla and coconut milk and beat until combined. Add a little cocoa powder at a time and mix it in well. Now add the powdered sugar a little at a time until it’s at your desired consistency. Once brownies are cooled completely, frost them!