For most of my life, I could give or take chocolate. I was simply a vanilla person with little to no cravings for the cacao bean in any form. But when I got my first taste of a truly fudgy brownie, I was hooked and there was no turning back. These days I am still what I would call a chocolate "purist" in the loose sense of the word. Straight chocolate, fudge, and fudgy brownies are the only chocolate I graciously and eagerly accept .... but this acceptance has turned into a daily ritual. Yet, even after years of experimentation, my original Coconut Fudge Brownie recipe is still the favorite in this household. Of course, I welcome variations on this recipe, and was especially smitten by the one created at Altered Plates, which optionally uses one of my other loves, carob ...

“These brownies [recipe below] are inspired by the recipe for Coconut Fudge Brownies from the book by Alisa Marie Fleming, Go Dairy Free. The brownies are indeed fudgy and coconutty. I boosted the coconut factor a bit when I used some coconut flour in combination with whole wheat flour and whole wheat pastry flour. Per usual, I substituted agave nectar for sugar and carob for chocolate. Overall, a mighty tasty brownie that can easily become a favorite of any coconut fan.”

Agave-Sweetened Coconut Fudge Brownies 

Recipe by Deb Schiff of Altered Plates, adapted from the Coconut Fudge Brownie (chocolate-based) recipe in Go Dairy Free: The Guide and Cookbook.

1/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1/4 cup coconut flour
1/4 cup carob powder [or cocoa powder]
1/4 teaspoon salt
1/3 cup grapeseed oil
2/3 cup agave nectar
2 eggs (can be made vegan by using 2 large mashed avocados instead)
1 1/2 teaspoons vanilla
1/2 cup unsweetened shredded coconut
1/2 cup unsweetened carob chips [or chocolate chips]
1/2 cup raw walnuts, chopped

Directions:

1. In a medium bowl, sift together the flours, carob powder, and salt.
2. In a large bowl, beat the oil and agave nectar until well blended.
3. Beat in the eggs and vanilla until well blended.
4. Mix the dry ingredients into the wet ingredients until just incorporated.
5. Fold in the coconut, then the chips, and walnuts, mixing for about a minute after each addition.
6. Heat the oven to 350 degrees F, and oil an 8-in. baking dish.
7. Spread the batter into the prepared pan and let sit until the oven comes to temperature.
8. Bake the brownies for 25 minutes until a tester comes out with just a couple moist crumbs.
9. Let cool on a wire rack until completely cool, then cut and enjoy!

Makes 12 brownies