Vegan Coconut Fudge Brownies- gluten free

Hello!!! Hope that you have all had a lovely weekend?

I feel like I just got off a plane and then hopped back on another one! I have been in three cities in the last 5 days and my head feels a bit like a spinning top.

However, I am finally in a place with at least a moderate amount of sunshine (L.A.) so I can’t complain about a thing. I am so hard up for Vitamin D it’s not even funny- people will wonder what’s wrong with me as I walk about with my face raised to the sky, arms out and eyes closed, blissfully walking into people, plants, walls just trying to get a few rays to absorb….

Seven months of straight rain will do that to a person.

However, on a bright note- the flowers are blooming in Seattle and the birds are so loud each evening and morning that it is like a choir outside. That is always how I really know Spring has arrived. Better late than never! And with the (also late) arrival of Easter this week, it finally feels that way.

Plus this is one of the infrequent years that Easter and “Greek Easter” fall on the same Sunday, which means that we are in for a rather intense day of food and family. Mostly intense on the food. We have 4 gatherings to attend that day that are all completely food based.

I have to bring dessert to two of them! So a few weeks ago when I was trying to figure out what I wanted to make, I turned to the two monkeys that matter most: Pia and Coco. They wanted something chocolate. And I wanted something coconut- because for whatever reason, I always equate Spring with coconut. Plus, instead of baking a cake, I thought it would be nice to have something smaller that was finger-foodie. The choice was obvious: Coconut Fudge Brownies!!

These are chewy and moist and studded with chocolate chips and coconut, and then topped with a coconutty frosting and more toasted coconut. The whole combination is wonderful, with rich chocolate and fragrant coconut in every bite.

I liked garnishing mine with fresh raspberries and little edible pansies, but you could certainly also decorate them with Easter candy for a fun and festive touch.

Vegan Coconut Fudge Brownies- gluten free

Author: Heather Christo

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 16

Ingredients

2 cups gluten-free all-purpose flour (I used Bobs Red Mill)
1 ½ cups sugar
½ cup unsweetened cocoa powder
1 cup unsweetened shredded coconut
1 ½ teaspoons kosher salt
½ cup melted coconut oil
2 teaspoons vanilla
½ cup aquafaba (canned chickpea liquid)
⅓ cup unsweetened coconut milk (from a carton)
½ cup vegan chocolate chips
Coconut Frosting
½ cup vegan butter
3 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons coconut extract
¼ cup unsweetened coconut milk (from a carton)
3 tablespoons toasted unsweetened shredded coconut

Instructions

Preheat the oven to 325 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
*If you don’t have a pan that size than do a 9x9 baking dish and bake for 35 minutes. If you bake them in an 8x8 pan, than bake for 45 minutes
In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, coconut and salt. With the mixer running on low, add the oil, vanilla, aquafaba and coconut milk. Mix in the chocolate chips.
Transfer the dough to the prepared pan and bake at 325 degrees for 25 minutes. Let the brownies cool completely.
While the brownies are cooling make the coconut frosting: In the bowl of a standing mixer fitted with a whisk attachment whip the frosting ingredients until fluffy.
Frost the top of the brownies and then sprinkle with the toasted coconut. Place the brownies in the freezer to set up for 30 minutes and then slice into bars. Store in an airtight container at room temperature or in the freezer.

Print Recipe