Coconut Brownies with Whipped Cream

Coconut Brownies with Whipped Cream

A hint of coconut gives these brownies the edge over standard ones. To make them extra special you can add some chopped nuts of your choosing. Serve warm to really show them off.

For the brownies:
2.5 oz butter
5 eggs
6 oz honey
2 tsp vanilla extract
2 oz coconut flour
2 oz cacao (not cocoa)
1 tsp baking soda
2 oz coconut flakes

For the cream:
14 oz can coconut cream, chilled overnight
4 tsp vanilla extract
3 tbsp powdered sugar

1. Preheat the oven to 350F.

2. Melt the butter in a small pan then quickly beat it into the eggs, honey and vanilla.

3. Sift the flour, cacao and baking soda into the wet mixture and gently fold together with the coconut, until completely mixed.

4. Pour into a greased 9 x 9 inch greased baking dish and cook for 25-35 minutes until a skewer comes out of the middle clean. Cool slightly in the dish to make them easier to remove.

5. Beat together the chilled cream, vanilla and sugar using an electric mixer, until it is thick.

6. Serve the brownies warm with a generous spoonful of cream.

Makes twelve servings.
Each serving has 631 calories.
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