This recipe was a runner-up in the Go Dairy Free / ZenSoy Recipe Contest in January 2011. The recipe and photo are by Liz of It’s A Cupcake World – “These are dairy-free as well as vegan.”

Ingredients:

• 1 cup coconut butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup mashed bananas (approx. 2 bananas)
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 2 1/2 cups all-purpose flour
• 3/4 cup dark unsweetened cocoa powder
• 1 cup chocolate soymilk [such as ZenSoy Organic Soymilk]

Directions:

1. Preheat oven to 325 degrees F. Grease a 9×13 inch pan.
2. If coconut butter is not soft at room temperature, soften slightly in the microwave. It’s ok if a small amount is melted and liquid. Put coconut butter in mixer fitted with paddle attachment and beat for 30 seconds. Add granulated and brown sugars and beat. It will take on a crumbly texture. Add the mashed bananas, and beat until creamy.
3. Mix together the baking powder, salt, flour, and cocoa powder in a separate bowl. Add all at once to the sugar and coconut butter mixture. Mix. When starting to combine, add the ZenSoy chocolate milk on a low speed, so it doesn’t splash over the bowl. Once combined, pour into pan.
4. Bake for 30 minutes. The batter is dark, so don’t be afraid that it’s burning. When a toothpick is inserted into the brownies you want them to be just slightly gooey.
5. Let cool before slicing and serving, and if desired sprinkle with a small amount of shredded coconut.

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