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Coconut Brownie

Name: Coconut Brownie
Prep time: 15 min
Cook time: 40 min
Yield: 12
Ingredients: 6 large eggs; 1 ½ cups Chelsea Organic Coconut Sugar; 110g almond flour; 60 gms dark cocoa powder; pinch sea salt; 2 tsp vanilla essence; 60mls cooled espresso coffee; 260mls coconut oil; 2 ½ cups chopped 50% plus dark chocolate (use darker chocolate if you prefer, or Paleo chocolate to make recipe Paleo); 1 cup walnuts (optional); Topping (optional); 1 Tbsp Chelsea Organic Coconut Sugar; 1 cup chilled coconut cream; pinch of salt; ½ tsp freeze dried raspberry powder

Preparation

15 mins

Bake

40 mins

Difficulty

Easy

Servings

We've collaborated with Fran Mazza from Sugar at Chelsea Bay and are delighted to share this delicious coconut brownie recipe. Let us know what you think in the reviews.

Slices

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Ingredients
Method

Ingredients

6 large eggs
1 ½ cups Chelsea Organic Coconut Sugar
110g almond flour
60 gms dark cocoa powder
pinch sea salt
2 tsp vanilla essence
60mls cooled espresso coffee
260mls coconut oil
2 ½ cups chopped 50% plus dark chocolate (use darker chocolate if you prefer, or Paleo chocolate to make recipe Paleo)
1 cup walnuts (optional)

Topping (optional)
1 Tbsp Chelsea Organic Coconut Sugar
1 cup chilled coconut cream
pinch of salt
½ tsp freeze dried raspberry powder

Chelsea Products in Recipe

Organic Coconut Sugar

Made from the nectar of the...

details

Reviews

1

What did you think of this recipe?

Dylan

this recipe is one of the best chelsea sugar recipeis

Method

Line a 20cm x 30cm slice tin with baking paper.

Pre heat oven to 170 degrees (fan off).

Using a whisk attachment on a standing or hand held mixer, place the eggs and Chelsea Organic Coconut Sugar into a bowl. Whisk for around 5-8 minutes until the egg and sugar mix becomes pale and fluffy.

Add the almond flour, sifted cocoa powder, salt, vanilla and coffee. Carefully fold into the egg and sugar mix until well combined.

Melt the coconut oil in a microwave for around 2 minutes until coconut oil has melted into a liquid. Add 2 cups of the chopped chocolate into the melted oil and quickly stir until the chocolate dissolves completely. If it doesn't dissolve enough, place mixture back into microwave for 30 second increments on medium until chocolate and oil are mixed together well.

Add the coconut oil and chocolate mix to the batter and fold through until completely combined.

Pour the brownie mix into the tin. Sprinkle the remaining chocolate and walnuts on top of the batter, then place in the centre of the oven. Bake for approximately 40 minutes. Turn the tray every ten minutes or so, but keep an eye on it.

Once the batter stops wobbling in the centre, it should be cooked. Remove from oven and place a small sharp knife into the centre of the brownie, it should come out clean. The brownie should be just cooked, as it will continue to cook once taken out of the oven. Cool completely before cutting.

Topping (optional) : Whip Chelsea Organic Coconut Sugar, coconut cream, salt and raspberry powder using a whisk attachment on a hand held or standing mixer until a firm whipped consistency has been reached. Decorate as desired.