Rich and chocolaty, these classic brownies will bring oohs and ahhs from all who taste them. Perfect for picnics, classroom parties, holiday gatherings or simply with a cup of coffee after the kids have headed to school. Fudgy in the middle and with that classic shiny crust, you'll be the coolest baker in the room.
8 Tbs butter (we use Earth Balance Butter Alternative)
1/2 cup chocolate chips
2 Tbs unsweetened cocoa powder
1/2 -1 tsp espresso powder (optional - I use Mag 'Oro)
1 cup granulated sugar
1/2 tsp vanilla extract
1/8 tsp salt
2 large eggs
1/2 cup all-purpose flour
1/4 cup mini chocolate chips (optional)
Maple Coconut Whipped Cream
See or original Coconut Whipped Cream Recipe here
1 can prechilled organic coconut milk (not coconut cream - and not light. Can should be place in the fridge overnight before using. I like the Whole Foods 365 brand)
2 1/2 Tbs pure maple syrup
1/4 tsp vanilla extract
Preheat oven to 325ºF. Spray the bottom of your OXO or other baking pan. (For this recipe we used OXO's Pro Non-Stick 9x9 pan. Recipe will also work well in an 8x8 pan.) Set aside.
Add 2 Tbs of cocoa powder and espresso powder if using, and stir again to combine. Add the granulated sugar, vanilla extract, and salt, stirring again. You may add the mini chips at this time if desired and stir into the batter, or add the chips as described in the next paragraph (sprinkled on top).
Add the flour and stir just until combined. Pour batter into prepared pan. Sprinkle with mini chocolate chips and then drop the pan lightly on the counter to "settle" the chips into the batter.
Place brownies into the oven and bake for 25 minutes. Check for doneness with a toothpick. Brownies are done when a toothpick inserted into the center comes out almost clean. Our brownies are done at about 30 minutes, but I start checking at 25 min.
Remove from oven and place pan on a cooling rack. Brownies will firm a bit as the cool, and my advice is to wait 30 minutes before attempting to cut them. We may not have waited quite that long the first time we made them (ok... we made it about 5 minutes...) and I can assure you the brownies will crumble. They will taste fabulous and fudgy, but they will crumble.
As brownies are cooling, make the Coconut Whipped Cream.
Place can in refrigerator over night to allow the cream to separate from the water.
Open can and remove the solids - the cream - into a chilled bowl. Reserve the water for another use (fabulous in a smoothie!).
Whip for about 3 minutes, until the cream begins to become light and fluffy. Add your sweetener and vanilla. Continue to whip until airy and the consistency you desire.
When brownies are cooled, but into squares and serve with the coconut whipped cream and a dusting of powdered sugar. Enjoy!!
Liv Life Note: Remaining coconut cream may be stored in the fridge. It will solidify when chilled. Simply rewhip and you are good to go!
Liv Life Note 2: To get clean cuts for the brownies heat your knife under running water. Dry the knife and make a cut. Wipe after each cut then cut again.
