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 healthy brownies are the only chocolate I graciously and eagerly accept. 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 food loves, carob.
“These healthy 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 coconuty. I boosted the coconut factor a bit when I used some coconut flour in combination with whole wheat flour and whole wheat pastry flour. I also substituted agave nectar for sugar and carob for chocolate. Overall, a mighty tasty brownie that can easily become a favorite of any coconut fan.”
- ¼ Cup Whole Wheat Flour
- ¼ Cup Whole Wheat Pastry Flour
- ¼ Cup Coconut Flour
- ¼ Cup Carob Powder [or cocoa powder]
- ¼ Teaspoon Salt
- ⅓ Cup Grapeseed Oil
- ⅔ Cup Agave Nectar [can sub liquid sweetener of your choice]
- 2 Eggs (can be made vegan by using 2 large mashed avocados instead)
- 1-1/2 Teaspoons Vanilla Extract
- ½ Cup Unsweetened Shredded Coconut
- ½ Cup Unsweetened Carob Chips [or chocolate chips]
- ½ Cup Raw Walnuts, chopped [optional]
- Preheat your oven to 350ºF and oil an 8-inch baking dish.
- In a medium bowl, sift together the whole wheat flour, whole wheat pastry flour, coconut flour, carob or cocoa powder, and salt.
- In a large bowl, beat the oil and agave nectar until well blended.
- Beat in the eggs and vanilla until well blended.
- Mix the dry ingredients into the wet ingredients until just incorporated.
- Fold in the coconut, then the chips, and walnuts, mixing by hand for about a minute after each addition.
- Spread the batter into the prepared pan and let sit until the oven comes to temperature.
- Bake the brownies for 25 minutes or until a tester comes out with just a couple of moist crumbs.