Chocolate and coconut is a perfect combination. Not only does it remind me of Samoa Girl Scout Cookies, but it is a huge weakness of mine. I have a hard time turning down anything with chocolate and coconut. With this being said, I decided to make some “healthy” coconut brownies. Instead of using butter/margarine, I used coconut oil. I also replaced and reduced the white sugar with coconut sugar. These brownies are delicious, and they are a healthier alternative … so dig in. I hope you enjoy and good luck resisting these coconut brownies.
- 1 Box Lillabee Brownie Mix (without the sugar)
- 2 Eggs
- 1 tsp Coconut extract
- 1/3 cup + 2 Tbls Coconut Oil
- 1 cup Coconut Sugar
- 1/4 cup Apple Sauce
- 1 Tbls Coconut Sugar
- 1 tsp Coconut Oil
- 1/2 Cup Unsweetened Coconut Flakes
- Dairy Free Chocolate Chips (Enjoy Life is a good brand to use)
Spray a 9×9 inch baking dish with oil and set aside. Preheat over to 350 degrees F.
Toss the Unsweetened Coconut Flakes with 1 Tbls Coconut Sugar and 1 tsp Coconut oil. Set Aside.
With a hand-held mixer, beat together the melted coconut oil and coconut sugar. Add the apple sauce and coconut extract and continue to mix on medium speed for 2 minutes. Add the eggs, one at a time, to the sugar mixture. Scrape down the sides of the bowl when necessary. Slowly fold in the Lillabee flour mixture with a spatula. The batter will be thick. Evenly spread the brownie batter across the prepared baking dish.
Bake the brownies for 20-25 minutes at 350 degree F. Make sure the brownies are placed in the center of the oven. When the brownies are almost done baking, sprinkle the prepared coconut flakes across the top of the brownies and bake for 2-3 more minutes. Once the brownies are done, set them aside to cool. Melt the chocolate chips and drizzle the melted chocolate over the top of the coconut. Let the chocolate harden before serving.
Don’t forget, these brownies are healthy and nutritious…. so don’t be afraid to have seconds 😉