Started melting butter for my mom’s brownie recipe when I realised I had some brownie making issues. First off, her recipe called for walnuts and as these where for school, no nuts allowed. Grabbed a bag of shredded coconut to replace the nuts, save. Second, I realised I had NO COCOA! Grabbed the chocolate chips and melted a bunch into the butter, till it was nice and dark, and SAVE again. They where absolutely lovely brownies!
Of course my tweaking didn’t stop there… replaced the sugar with coconut sugar (because it has a profoundly lower glycemic effect) and then added some high fiber grains for good measure, this didn’t result in heavy brownies. Finally I had no time to ice the brownies (making this quick recipe late at night) so the chips came in handy again, being thrown on top before baking made a nice replacement for icing.
I really enjoy my mothers original recipe. It was the first baking I made as a girl. Hopefully next time I go to make it I will have the proper ingredients on hand… that being said, these coconut brownies where very enjoyable in their own right and will for sure be faithful school lunch baking.
Chocolate Coconut Brownies
1/2 cup melted butter
3/4 cup chocolate chips (or more for darker brownies)
1/2 cup coconut sugar (also called organic palm sugar)
1/4 cup spelt bran
1/4 cup toasted wheat germ
1 egg
1/2 cup unbleached flour (and a little bit more for good measure, like 2 tablespoons)
1/2 tsp baking powder
1/2 cup unsweetened coconut shavings
1 tsp vanilla
- Melt the butter and throw the chocolate chips in while warm, stirring till melted.
- Add melted mix to the coconut sugar.
- Add each item after that, mixing well.
- Scrape into 8×8 greased pan.
- Top with chocolate chips before baking.
- Bake at 350 degrees for EXACTLY 20 minutes.
Do you have a favorite baking substitute that wowed you, or just plain saved the day? Please share in the comment section!
Happy adventures in baking everyone, and remember to learn substitute options, they will save your baking sanity for sure!
TTFN
