This is how we do dairy-free - rich, sweet, indulgent, and full of tasty things. Guess what? They are also gluten free! Hello allergy and dietary restriction friendly! Once the recipe started down the road of being dairy free, I decided to get fancy with coconut sugar. At that point, why not bring out the coconut flour.
These brownies were made for Andrea and her Bachelorette party on Shelter Island. It was a lovely, simple weekend full of great food, lots wine, brownies, and blankets. It was cold, but we were able to celebrate Andrea is the best way possible. You don't need butter to celebrate!
Like virtually every brownie recipe on this blog, these are adapted from my favorite brownie recipe that is super easy and requires one pot to do everything. The brownies are fudgy and moist with the perfect texture. You can add in whatever you want to the brownies to customize for your tastes. These were a perfect batch!
Dairy Free Brownies with Coconut (and pistachio and cacao nibs and gluten free!)
Adapted from MMMMM Brownies
Yield - 16 pieces
1/2 cup coconut sugar
2 tablespoons vegan butter
2 tablespoons water
1 teaspoon instant coffee
1 1/2 cup chocolate chips, dairy free (almost a full bag - save the rest of the bag to mix in whole)
1/2 teaspoon vanilla
2/3 cup coconut flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cacao nibs
1/3 cup roasted, salted pistachios
1/3 cup unsweetened shredded coconut (reserve some for the top)
flaked sea salt
Preheat the oven to 325 ˚F. Grease an 8x8” pan with shortening and line with parchment paper. Grease the parchment paper.
In a medium saucepan melt the butter, sugar, water, and instant coffee. When melted remove from the heat.
Add in the chocolate chips and stir until combined and melted. Add in the eggs and vanilla one at a time and stir to combine. Add in the flour, soda, and salt mixing until just combined.
Stir in the cacao nibs, pistachios, remaining chocolate chips from the bag, and most of the coconut until all combined.
Pour the brownie batter into the prepared pan and sprinkle the remaining coconut shreds on top. Sprinkle flaked sea salt on the top.
Bake for 20-25 minutes until the top is shiny and crusty and a toothpick comes out almost clean. DO NOT OVER BAKE!
Let cool slightly and then slice and serve!