Brownies de coco de 5 ingredientes (sin mantequilla, sin azúcar refinada, sin huevos)

Estos Coconut Brownies are a simple 5-ingredient dessert with a rich chocolate taste and made with no butter, no refined sugar, and no eggs.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Coconut Brownies

Estos Coconut Brownies are a simple 5-ingredient dessert with a rich chocolate taste and made with no butter, no refined sugar, and no eggs.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 25 minutos minutos

Tiempo Total: 35 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 9 los brownies

Calorías: 200.9 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Crema de coco - emulsifier-free, top thick part of the can of coconut cream (note 1)
• ▢ ½ taza de Jarabe de arce - (nota 2)
• ▢ ⅓ taza de Harina con levadura - (nota 3)
• ▢ ⅔ taza de Cacao en polvo sin azúcar
• ▢ ½ taza de Azúcar de coco - (nota 4)

Optional – for a sweeter flavor

• ▢ ⅓ taza de Chips de chocolate amargo - para dulzura extra
• ▢ ⅓ taza de Coco rallado (sin azúcar) - to boost coconut flavors

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line an 8-inch square pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• Before you start, make sure you select a can of coconut cream that contains only 2 ingredients: coconut and water, no emulsifier, no guar gum, or preservative. You must use full-fat coconut cream because the recipe needs the fat from the top of the coconut cream to avoid butter and eggs.
• If you do chill the can, scoop out the 1 cup of thick cream you need, then let que 1 cup of cream sit at room temperature for 1-2 hours, or until it's no longer cold. If the cream is too cold, the cocoa powder won't dissolve properly, and the batter might be lumpy.
• Open the can, scoop out the top thick coconut fat on top and measure 1 cup. Set aside the coconut liquid in the can for a smoothie or to turn into a sauce later.
• Place the thick coconut cream in a mixing bowl with maple syrup, sifted cocoa powder, self-rising flour, and coconut sugar.
• Stir all the ingredients together until they form a smooth brownie batter.
• If you like a stronger coconut taste, stir in shredded coconut.
• Pour the batter evenly into the pan and sprinkle some chocolate chips on the top.
• Bake the brownies for 25-30 minutes at 350°F (180°C) until the top is set, and a toothpick inserted in the center comes out with only a little crumb on it, meaning the brownie is baked but still fudgy.
• Let the brownies cool down for 20 minutes in the pan at room temperature, then on a cooling rack for 1 hour. Pop in the fridge for another 1 hour for the best firmness and fudgy texture.

Notas

notas 1: For this recipe to work successfully, you must buy full-fat canned coconut cream (minimum 20 g fat per 100 grams). The ingredient list should be only 2 ingredients: coconut and water. The can should be free from emulsifier or preservatives that will prevent the coconut fat from separating from the coconut liquid in the can. You need both to separate, as you will use only the coconut fat on top of the can. If your can has only two ingredients, but both layers don’t separate, chill the can overnight. Here’s a great crema de coco para esta receta.

notas 2: or any liquid sweetener you like, including agave syrup, brown rice syrup, or coconut nectar.

notas 3: This can be swapped for 1/3 cup of flour + 1/2 teaspoon of baking powder. Use my gluten-free converter to use gluten-free flour.

notas 4: You can skip the sugar if you prefer a not-too-sweet brownie. For sweet brownies, add between 1/2 cup and 2/3 cup.

Modo de hornoUtilizo el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Almacenaje: Store the brownie in the fridge, the texture firms when cold, and fudgier too. It lasts 4 days in the fridge in a sealed container.

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Nutrición

Servicio: 1piece (out of 9) | Calorías: 200.9kcal | Carbohidratos: 25.2g | Proteína: 2.8g | Grasa: 12.1g | Grasa saturada: 9.9g | Grasa poli-insaturada: 0.2g | Grasa monosaturada: 0.7g | Sodio: 4.1mg | Potasio: 247.4mg | Fibra: 3.1g | Azúcar: 14.7g | Vitamina A: 0.1IU | Vitamina C: 0.7mg | Calcio: 36mg | Hierro: 1.6mg | Magnesio: 44.2mg | Fósforo 83.8mg | Zinc: 0.9mg

Ingredientes y sustituciones

Solo necesitas 5 ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Crema de coco – This is the most important ingredient. It provides all the fat for the brownies, replacing the need for butter or oil, and also helps bind them like an egg. It’s essential to use the thick, fatty part from the top of an emulsifier-free can.
• Jarabe de arce – This adds moisture and the main liquid sweetness to the batter. You can also use other liquid sweeteners like agave syrup or coconut nectar, as mentioned in Note 2.
• Harina con levadura – This provides the structure for the brownies. It already contains a leavening agent (baking powder), which gives the brownies a slight lift. Note 3 explains how to make your own if you only have all-purpose flour.
• Cacao en polvo sin azúcar – This is where all the deep, rich chocolate flavor comes from.
• Azúcar de coco – This adds sweetness and a slight caramel flavor. This recipe isn’t overly sweet with just maple syrup, so this (or another granulated sweetener) helps create a more classic brownie flavor.

How to Make Coconut Brownies (in Pictures)

Consejos de repostería de Carine

Let me share a few more tips for perfect brownies.

• Ajustar la dulzura – These brownies are not super sweet on their own. If you prefer a sweeter, more classic brownie, I recommend adding the coconut sugar (1/3 to 1/2 cup is a good amount).
• Use Correct Cream – This recipe único works with a full-fat, canned coconut cream that has no additives (like guar gum). These additives prevent the thick cream (fat) from separating from the water, and we need that thick cream for this recipe to work.
• Sift Cocoa – I recommend sifting the cocoa powder into the bowl. This simple step breaks up any little clumps and guarantees you get a perfectly smooth, lump-free batter.
• Add Mix-Ins – Feel free to fold in about 1/3 cup of unsweetened shredded coconut to enhance the coconut taste. Chopped walnuts or pecans are also great for adding a bit of crunch.

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