Coconut & Cherry Chocolate Brownies

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Another board of brownies

These bite size coconutty treats, each one with a sweet cherry inside, make for a perfect dessert canapé to share with friends (or just with yourself if you’re greedy). You’ve gotta love coconut for this one though as the frosting is pure coconut cream with dark chocolate stirred through. It’s a lighter version of a chocolate brownie and you don’t feel like you need to run round the block after eating one. Thankfully, coz running is definitely not my thing. They are extremely moist and melty and soft and lovely. Oh, and very easy and quick to make too. Enjoy!

Coconut & Cherry Chocolate Brownies

  • Servings: 24
  • Time: 40mins
  • Difficulty: easy
  • Print

You will need this:
100g 100% veg butter
100g chopped natural glace cherries
100g light brown sugar
60g coconut flour
40g plain gf flour
40g desiccated coconut
75g melted dark chocolate
4tbsp flax
10tbsp coconut milk
tsp vanilla bean paste
tsp xantham gum
1/2 tsp baking powder
1 tin of coconut milk

You make it like this:

  1. Mix the flaxseeds with the coconut milk and leave to sit for a minute
  2. Melt the butter with the sugar and vanilla
  3. Melt the chocolate
  4. Mix the flaxseed paste with the butter & just 50g of the melted chocolate (save the last little bit for the frosting)
  5. Sieve the flours with the xantham gum and baking powder
  6. Add the coconut to the dry mix, give it a stir then mix wet into dry
  7. Bake in a lined pan at 180c for 20mins
  8. For the frosting spoon out the coconut cream from the top of the tin of coconut milk and mix with the remaining melted chocolate
  9. When the brownie has cooled top with the frosting and fridge for 30mins before cutting

Just a quick note on making frosting like this using coconut cream. I read a tip once that some coconut milks are more liquid than others and you should test yours before buying by shaking a tin and seeing if you can hear liquid sloshing around. If you can, it may not work. What you’re looking for is the tin to be half full of solid coconut cream which you can then scoop out to use. I have found the Waitrose essential range coconut milk to be absolutely perfect for this so I keep about a million tins of it in my cupboard.

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Coconut & chocolate frosting

You can turn this type of frosting into any flavour by adding chocolate obviously, or lemon/lime/orange, or crushed nuts, or maple syrup, or icing sugar, or more desiccated coconut, or anything that takes your fancy really! It does need to be put in the fridge to harden though as otherwise it will go all melty.

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