Were you aware that you can whip coconut milk and it tastes AMAZING and provides a delightful alternative to real whipped cream when you are dairy-free, like I am right now? My friend recently whipped up some coconut cream for me and I just had to try it on some brownies. Here is the recipe for the resulting deliciousness.
Fudgey Brownies (Dairy-Free, Soy-Free)
Adapted from the Watkins Brownie Recipe found here
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGViNTj83pyW8xH0Y6wAoEkssotW0we2DQQ80TyvHX6FLi7SCTz2QiN46rN2OKppiSfDltQEiF2pE2uOHNqfE_zhQUl0MYxq3sANc7BuKOHkmTwPioMXFbRTc0GOHOKxXkhvHu8eQrkbc/s1600/k2-_5938f33c-4775-4735-bbdb-b70b32e2011d.v2.jpg)
2 eggs
1/4 cup melted Earth Balance, Soy-free margarine
1/4 cup canola oil (or oil of your choice)
2 tsp vanilla
1 cup flour
4 tbl dutch cocoa
1/2 tsp salt
Instructions:
Preheat oven to 350 degrees F. Mix brown sugar, eggs, margarine, oil, and vanilla until combined. Add flour, cocoa and salt and stir until moistened. Pour batter into greased 9 x 13 pan and bake for 20 minutes (until an inserted toothpick comes out pretty clean). Remove from oven and let cool in the pan a for a few minutes before you cut.
Whip up some coconut cream (Whipped Coconut Cream Instructions) and sit down and savor this delicious dairy-free dessert!
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