Healthy Chocolate Coconut Brownies
Servings
12
Servings
12
Ingredients
  • 150grams dark chocolate70%
  • 1/2cup coconut oil
  • 2 free-range eggs
  • 3/4cup wholemeal self raising flour
  • 1/2cup coconut sugar
  • 1tsp vanilla extract
  • 2tbsp cacao/cocoa powder
  • 1/4cup desiccated coconut
Instructions
  1. Preheat the oven to 200C, and line a square baking tin with baking paper.
  2. Break up the chocolate and add to a saucepan with the coconut oil. Heat slowly, to melt and mix until smooth, around 5 minutes. Remove from the heat and allow to cool a little.
  3. Beat the eggs in a mixing bowl, then add the melted chocolate and stir through. Add the flour, sugar, vanilla extract, cacao/cocoa powder and coconut, stirring until combined
  4. Pour the mixture into the prepared tin and bake for 15 minutes or until the top is firm. Remove from the oven and cool in the tin completely.
  5. Remove from the tin and slice into 12 pieces. One piece is one serve.
  6. Store leftovers in an airtight container in the fridge for 4-5 days (great reheated in the microwave) or freeze for up to 2 months.
Recipe Notes

240 calories per serve

Print Recipe
Healthy Chocolate Coconut Brownies
Healthy chocolate coconut brownies
Course Desserts
Cuisine Chocolate
Servings
Ingredients
  • 150 grams dark chocolate 70%
  • 1/2 cup coconut oil
  • 2 free-range eggs
  • 3/4 cup wholemeal self raising flour
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 tbsp cacao/cocoa powder
  • 1/4 cup desiccated coconut
Course Desserts
Cuisine Chocolate
Servings
Ingredients
  • 150 grams dark chocolate 70%
  • 1/2 cup coconut oil
  • 2 free-range eggs
  • 3/4 cup wholemeal self raising flour
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 tbsp cacao/cocoa powder
  • 1/4 cup desiccated coconut
Healthy chocolate coconut brownies
Instructions
  1. Preheat the oven to 200C, and line a square baking tin with baking paper.
  2. Break up the chocolate and add to a saucepan with the coconut oil. Heat slowly, to melt and mix until smooth, around 5 minutes. Remove from the heat and allow to cool a little.
  3. Beat the eggs in a mixing bowl, then add the melted chocolate and stir through. Add the flour, sugar, vanilla extract, cacao/cocoa powder and coconut, stirring until combined
  4. Pour the mixture into the prepared tin and bake for 15 minutes or until the top is firm. Remove from the oven and cool in the tin completely.
  5. Remove from the tin and slice into 12 pieces. One piece is one serve.
  6. Store leftovers in an airtight container in the fridge for 4-5 days (great reheated in the microwave) or freeze for up to 2 months.
Recipe Notes

240 calories per serve