3 Layer Chocolate Coconut Brownies

Brownie Base, Coconut Center, Topped with Chocolate

These brownies are perfect if you love anything chocolate + coconut. The brownies aren’t overly sweet, the coconut cream adds freshness, and the chocolate topping brings all the flavors together.

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Applesauce: I used unsweetened applesauce in this recipe as I find it is sweet enough from the sugar and chocolate. Ideally, you want the only ingredients to be apples and water. However, if you are looking for more sweetness or only have sweetened applesauce that will also work.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Sugar: I used coconut sugar in this recipe as it is refined sugar free. Any granulated sugar will work.

Oil: I used avocado oil. Any neutral oil will work.

Cacao powder: I like using cacao powder for the extra nutrients; however, cocoa powder also works.

All-purpose flour: I haven’t tested any other flours in this recipe.

Almond flour: I haven’t tested any other flours in this recipe.

Coconut cream: this is the thick part from a can of coconut milk. The coconut milk needs to be refrigerated for the thick part to form.

Chocolate chips: any chocolate chips will work.

Ingredients:

• Vegan butter

• Applesauce

• Nondairy milk

• Sugar

• Oil

• Cacao powder

• Baking powder

• All-purpose flour

• Almond flour

• Coconut cream

• Chocolate chips

Recipe:

Brownies:

• 4 tablespoons vegan butter

• ½ cup applesauce

• 1/3 cup nondairy milk

• 1/3 cup sugar

• 3 tablespoons oil

• 1/3 cup cacao powder

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• 2/3 cup almond flour

• ½ cup chocolate chips

 Filling:

• 1 can coconut cream (thick part from a can of coconut milk)

• ½ cup mini chocolate chips

Topping:

• 1 cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a brownie pan with parchment paper or spray with cooking spray. You could also use a loaf pan for a thicker brownie.

2.    In a small bowl melt the butter. Transfer to a larger bowl and add in the applesauce, nondairy milk, sugar, and oil. Stir to combine.

3.    Add in the cacao powder, baking powder, all-purpose flour, and almond flour. Stir until a batter forms. Fold in the chocolate chips.

4.    Transfer to baking pan and bake for 30-35 minutes.

5.    While the brownies are baking, scoop out the thick part from the can of coconut milk. Place in a bowl and make sure it is smooth and that there are no chunks. If yours is chunky, add to a blender. Fold in the mini chocolate chips. Place in the refrigerator.

6.    Once the brownies are done baking, allow to cool completely. Once cooled, add the coconut mixture on top. Spread evenly. Place in refrigerator for 30 minutes. After the 30 minutes, melt the 1 cup of chocolate chips and pour on top. Allow the chocolate to harden for 10-15 minutes then enjoy!

Be sure to store the brownies in an airtight container in the refrigerator. The brownies should last up to one-two weeks. You can store in the freezer to last longer.

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