Kokosbrownies met 5 ingrediënten (zonder boter, geraffineerde suiker en eieren)

Deze 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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Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!

Coconut Brownies

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

4.80 vanaf 5 stemmen

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Prep Tijd: 10 minuten mins

Cook Tijd: 25 minuten mins

Totale tijd: 35 minuten mins

Gerecht: Dessert

Keuken: Amerikaans

porties: 9 brownies

Calorieën: 200.9 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

1x2x3x

Ingrediënten

US Gebruikelijk - metrisch

• ▢ 1 cup Coconut Cream - emulsifier-free, top thick part of the can of coconut cream (note 1)
• ▢ ½ cup Ahornsiroop - (notitie 2)
• ▢ ⅓ cup Zelfrijzend bakmeel - (notitie 3)
• ▢ ⅔ cup Ongezoet cacaopoeder
• ▢ ½ cup Kokos suiker - (notitie 4)

Optional – for a sweeter flavor

• ▢ ⅓ cup Donkere chocoladeschilfers - voor extra zoetheid
• ▢ ⅓ cup Geraspte kokos (ongezoet) - to boost coconut flavors

Instructies

• 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 uit die 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.

Notes

Notes 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 Kokosroom voor dit recept.

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

Notes 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.

Notes 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.

OvenmodusIk gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

Opslag: 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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Voedingsbegeleiding

Portie: 1piece (out of 9) | Calorieën: 200.9kcal | Koolhydraten: 25.2g | Eiwit: 2.8g | Vet: 12.1g | Verzadigd vet: 9.9g | Meervoudig onverzadigd vet: 0.2g | Enkelvoudig onverzadigd vet: 0.7g | Natrium: 4.1mg | Kalium: 247.4mg | Vezels: 3.1g | Suiker: 14.7g | Vitamine A: 0.1IU | Vitamine C: 0.7mg | Calcium: 36mg | Ijzer: 1.6mg | Magnesium: 44.2mg | Fosfor: 83.8mg | zink: 0.9mg

Ingrediënten en vervangingen

Voor dit recept heb je maar 5 simpele ingrediënten nodig. Hier lees je hoe je ze kunt kiezen en vervangen.

• Coconut Cream – 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.
• Ahornsiroop – 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.
• Zelfrijzend bakmeel – 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.
• Ongezoet cacaopoeder – This is where all the deep, rich chocolate flavor comes from.
• Kokos suiker – 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)

Carine's baktips

Let me share a few more tips for perfect brownies.

• Pas de zoetheid aan – 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 Slechts 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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