Brownies de coco com 5 ingredientes (sem manteiga, sem açúcar refinado, sem ovos)

Estes Brownies de coco 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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Brownies de coco

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

4.80 da 5 votos

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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 25 minutos minutos

Tempo total: 35 minutos minutos

Curso: Sobremesa

Cozinha: americano

Dose: 9 brownies

Calorias: 200.9 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 1 xícara Creme De Coco - emulsifier-free, top thick part of the can of coconut cream (note 1)
• ▢ ½ xícara Maple Syrup - (nota 2)
• ▢ ⅓ xícara Farinha Auto-Crescente - (nota 3)
• ▢ ⅔ xícara Cacau em pó sem açúcar
• ▢ ½ xícara Açúcar de coco - (nota 4)

Optional – for a sweeter flavor

• ▢ ⅓ xícara Chips de chocolate amargo - para doçura extra
• ▢ ⅓ xícara Coco ralado (sem açúcar) - to boost coconut flavors

Instruções

• 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 Creme de coco para esta receita.

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 FornoEu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15 °C (25 °F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Armazenamento: 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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Nutrição

Servindo: 1piece (out of 9) | Calorias: 200.9kcal | Carboidratos: 25.2g | Proteína: 2.8g | Gordura: 12.1g | Gordura saturada: 9.9g | Gordura poliinsaturada: 0.2g | Gordura monoinsaturada: 0.7g | Sódio: 4.1mg | Potássio: 247.4mg | Fibra: 3.1g | Açúcar: 14.7g | Vitamina A: 0.1IU | Vitamina C: 0.7mg | Cálcio: 36mg | Ferro: 1.6mg | Magnésio: 44.2mg | Fósforo: 83.8mg | Zinco: 0.9mg

Ingredientes e Substituições

Você só precisa de 5 ingredientes simples para fazer esta receita. Veja como escolher e substituir os ingredientes.

• Creme 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.
• Maple Syrup – 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.
• Farinha Auto-Crescente – 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.
• Cacau em pó sem açúcar – This is where all the deep, rich chocolate flavor comes from.
• Açúcar 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)

Dicas de confeitaria da Carine

Deixe-me compartilhar mais algumas dicas para brownies perfeitos.

• Ajustar doçura – 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 só 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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