It’s been a while since I’ve baked a dessert. I used to bake often. But as it turns out, baking every other day isn’t really conducive to a healthy lifestyle. However, there are times when the impulse to bake something sweet and chocolatey is all too consuming. And as usual my urge to bake last night wasn’t fully my idea. Ned had requested that I bake something, which was all the arm-twisting I needed!
I had initially set out to make a chocolate molten-lava cake. But, as I scrolled a through a few recipes for ideas, I quickly realized that any lava cake would take more butter than I was willing to bake with. So, there went that idea.
After a quick assessment of healthier ingredients, I came up with this. I was really happy with the way it came out. Especially, since I’d not baked in a while and was more or less making it up as I went along. The crumb of these brownies isn’t the dense fudge-like consistency of other brownies I make. But, it is rich, dense and indulgent without being overly sweet! The thing that I’m most proud of is that these brownies are made without butter or oil! The fat comes from coconut milk, which I had leftover after making some creamy avocado-coconut popsicles.
From start to finish this only took me 30 minutes to make- about 10 minutes to prepare and 20 minutes to bake. You could enjoy this straight out of the oven with you favorite ice cream if you choose. The only thing I insist on is that you use full-fat coconut milk in this recipe. Don’t bother with low-fat coconut milk, which I find is typically just full-fat coconut milk with water added.
Coconut Milk Brownies