Friday, April 24, 2015

Fudgey Brownies with Coconut Whipped Cream (Dairy and Soy Free)

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

2 cups brown sugar
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

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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