My sis-in-law makes these brownies… these really amazing decadent brownies. Crazy thing is, they’re made with super clean ingredients. Completely real non-junk food. I was stunned when she told me this. So I asked her for the recipe so I could further indulge in this new brownie obsession. She sent me to to Pinterest, where I found what was a simple and delightful recipe (here) for some mighty guiltless-looking chocolate treats.
The first time I made them I was so pleased- dangerously so- couldn’t keep my hands off the things! Unlike the recipe, I used coconut flakes, because that’s what I happened to have on hand. My “coconut butter” didn’t turn out quite as smooth and creamy as the one pictured on Pinterest, but they were crazy delicious still, so I didn’t care. Second time I tried the shredded route, which turned out more buttery, but no less wonderful except for the fact that they were a smidgen more fudge-like in texture. Then I began playing around- making brownies every week it seemed haha- no longer following a recipe but just using whatever I had on hand, experimenting with flavors and cooking times. In the end, here’s what I came up with- it’s much like the original, with just a couple of tiny little tweaks. You could easily use this as a base recipe to play and modify from… maybe add chipotle one time, ginger another, or possibly even some coffee grounds to give it a little kick.
No matter how you play, I think you’re going to love them… it’s so hard to believe something so rich and indulgent can be made from such simple clean ingredients, but ’tis so. They’re more dense than a typical brownie, but moist, sweet, rich, and if you go with the sea salt recommendation, a tad salty too. Oh, and they’re best when cool in my little opinion… like little squares of fudge. 😉
makes approx 9 squares
3 cups unsweetened shredded or flaked coconut, like this one (see note below)
1 cup chopped dark chocolate- 70% or more, approx 4 oz ounces (check ingredients for a good qual one)
10 medjool dates (pits removed)
3 large eggs
1 tsp vanilla
½ tsp baking soda
¼ tsp sea salt
¼ tsp ground cinnamon
ghee, butter, or oil to grease dish, like this one
optional: sea salt flakes for the top, like this one
Preheat oven to 350 degrees
Add shredded or flaked coconut to a food processor
Blend for approx 7-10 minutes, until a pasty buttery-like consistency has formed
As noted above, shreds tend to cream up quicker than flakes do
Add dates, with pits removed of course 😉
Blend a smidgen more
Blend some more
Add eggs, vanilla, baking soda, sea salt, and cinnamon
Give that bad boy one more mix, until smooth and creamy
Grease a baking dish with your fave oil (I like coconut or avo), butter, or ghee… an 8×8 works well
Pour the batter into the dish, gently smoothening with a spatula or spoon
Optional but high recommended, sprinkle a little flaked or course sea salt over the top
Bake on the middle rack, uncovered, for approx 20 minutes, or until a knife inserted
in the middle comes out clean (cooking time may vary depending on altitude, size of eggs, etc)
Be careful not to overdo it… no one likes dry brownies 😉
Let cool for as long as you can stand… up to an hour is ideal,
Store in an airtight container in the fridge
- 3 cups unsweetened shredded or flaked coconut (see note below)
- approx 4 oz ounces 70% dark chocolate (or darker), or 1 cup chopped
- 10 medjool dates (pits removed)
- 3 large eggs
- 1 tsp vanilla
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ tsp ground cinnamon
- optional: sea salt flakes for the top
- Add coconut to a food processor and blend for 7-10 minutes, until smooth and buttery.
- Add pitted dates, then blend for approx 1 minute.
- Add chopped chocolate, then blend until smooth.
- Add eggs, vanilla, baking soda, cinnamon, and sea salt... bland a bit more.
- Transfer batter to a greased 8x8 baking dish and smooth with a spatula.
- Bake at 350 for approx 20 minutes, or until a knife inserted in the middle comes out clean.
- Let cool approx 1 hour before serving, then devour!