Indulgent Chocolate Brownies with Coconut Whip
This is the first recipe we've created at our new PUL headquarters! And by "we" I mean Suzy - the newest PUL team member (hi hi)! She was the master chef that whipped (pun intended) this magnificent creation together. Oooooh we can't wait to be whipping up more vegan recipes in this space, now that we have a fridge to work with!
Sometimes when you have a brownie, it can be overly sweet or too rich, but this recipe is a perfect balance. It's indulgent, with a moist, slightly cake-like texture, but it's not overpowering. Despite the coconut oil and coconut water, these don't have much of a coconut taste, but the coconut whip adds just the right pop of flavour.
These brownies are so versatile! Try half regular flour, half almond, or go all almond. Try soy milk instead of coconut water, and if you like things more fudgy, take them out of the oven a few minutes early.
Fun fact: the first brownie ever created was topped with walnuts and apricot glaze! Yum!!
indulgent chocolate brownies
▸ ▹ Vegan, nut-free
Yield: 12 servings Prep Time: 10 min Cook Time: 17 min Total Time: 30 min (excluding refrigeration time of coconut milk)
1/3 cup (75 ml) melted refined coconut oil
1/3 cup (66 g) sugar
1/4 cup (60 ml) maple syrup
2 Tbsp (14 g) ground flax seeds
1/2 cup (118 ml) coconut water (from a can)*
1 tsp (5 ml) vanilla
3/4 cup (75 g) cacao powder
1 cup (120 g) flour
1 tsp (5 g) baking powder
1 tsp (5 g) salt
1/2 cup (75 g) dairy-free dark chocolate, coarsely chopped
For the Coconut whip
1 can (400 ml) full fat coconut milk, refrigerated
1 tbsp (15 g) icing sugar (or to taste)
Prepare flax eggs by mixing the ground flax seed with 6 tbsp (90 ml) of water. Let sit for 5 minutes to gel up.
Preheat oven to 350°F (180°C) and line or oil a 11x7 inch (30x20 cm) pan.
To a large bowl, mix sugar, maple syrup, and coconut oil together. Then add the two flax eggs, vanilla, coconut water, and cocoa powder and blend.
Then add the flour, baking powder, salt. Give it a few good stirs to combine.
Lastly, fold in the chocolate chunks.
Pour into the baking dish and even out the top with the back of a spoon. Bake for 15-17 minutes, or until the top is firm to the touch. Remove from the oven and let sit for 5 minutes before transferring to a cooling rack to cool completely. In our opinion, they taste even more flavourful and fudgey the next day after they've been refrigerated.
For coconut whip
Place a can of unopened coconut milk in the fridge for at least 1 hour (the longer you can leave it, the better).
Open the can and carefully separate the white coconut solid from the coconut water. Save the water for the recipe (see above).
Whip the white coconut solids and powdered sugar together until fluffy.
Top the brownies with the whip, or enjoy in any other dessert recipe!
*can substitute with any type of plant-based milk or use plain water.
Variations: You can make this into a parfait using coconut whip, vegan yogurt, nuts, seeds, or chocolate!
Storage: (If you have any left over!) keep in an airtight container in the fridge for up to 3 days.
Did You Try This Recipe?