Vegan Toasted Coconut Brownies
This recipe for Vegan Toasted Coconut Brownies is so good you won't even know it's vegan! Soft, chewy and rich chocolatey brownies with toasted coconut and almonds – they just happen to be vegan. You will love this Almond Joy brownie recipe!
Equipment
- Digital Food Scale
- Stand Mixer
- 9x13-inch Baking Pan
- Parchment Paper
Ingredients
Batter
- 113 grams coconut oil (melted)
- 284 grams cane sugar
- 57 grams Dutch cocoa powder
- 57 grams dark chocolate (chopped)
- 1 teaspoon ground vanilla bean
- ½ cup boiling water
- ¼ cup coconut milk
- 255 grams all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 43 grams unsweetened wide flake coconut
- 43 grams slivered almonds
Topping
- 43 grams unsweetened wide flake coconut
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the coconut oil, cane sugar, cocoa powder, and dark chocolate. Pour the boiling water over the top, ensure to get it directly on the chocolate as this is what will melt the chocolate and coconut oil.
- Mix on low until combined and the chocolate has melted completely.
- Add in the coconut milk, flour, baking powder, salt and ground vanilla bean.
- Mix on low until combined into a smooth brownie batter.
- Add in the almonds and wide flake coconut. Stir to combine completely.
- Transfer to the prepared baking pan and spread it out evenly. Top with the additional wide flake coconut for the topping.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- Cut into 12 bars and enjoy!
Video
Notes
Tips
- Always use a digital food scale for the best results.
- Make sure your coconut oil is melted. You can do that before in the microwave or even over the stovetop in a small pot, whichever you prefer. If you don't have coconut oil, you can also use canola oil instead, it will not affect the recipe. I prefer to coconut oil though as the coconut flavor compliments these brownies so well!
- You want the dark chocolate to be chopped pretty small, as this will help when the boiling water is added over the top to melt it completely. So, if it's chopped small, it will melt more evenly and quicker.
- Once the boiling water gets added in, you should work fast. The moment it's added it will start to cool, which can make the batter stiffer, the longer it sits. So, to make it as easy as possible work quickly after this step so it's easy to spread the brownies into the pan.
- I use coconut milk in these brownies, but if you are not vegan and you want to use regular milk you can also do that as well.
- I prefer to use organic wide flake unsweetened coconut in these brownies. You can use organic fine shredded unsweetened coconut for these if you do not want to use wide flake coconut. I usually top these with fine shredded and put the wide flake inside, but I also like adding the wide flake on top as I really like the texture. You can use whatever you prefer, or a combination of both, as they are easily be interchangeable!
- Be sure to store in an airtight container so they stay soft.
- These freeze very well. Just wrap in plastic wrap and store in an airtight container or zip bag. Thaw and enjoy!
- Gluten Free – Just substitute the all purpose flour for 255 grams (1 ⅔ cups) gluten free flour blend.
- High Altitude – Bake at 350°F for 17 to 20 minutes or until a wooden pick inserted in center comes out clean.
Nutrition
Calories: 357kcalCarbohydrates: 48gProtein: 5gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 0.1mgSodium: 129mgPotassium: 195mgFiber: 4gSugar: 26gVitamin A: 2IUVitamin C: 0.1mgCalcium: 41mgIron: 3mg
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