brownies » Living Lou

Coconut Topped Brownies

Hi world! Want to know a secret? I’m a little in over my head at the moment, but as a college student, I mean, who isn’t? Want to know another secret? Today, I’ve eaten more chocolate chips than anything else. I don’t think my nutrition teacher would be very please with me. Oh well, my mind is happy and soothed.

You know something that is not a secret? My love for brownies. Seriously, I love them. If brownies were an animal, they would definitely be my spirit animal. Does anyone else remember that spirit animal phase from The O.C? AKA, the time when Summer went to Brown, slightly lost her mind, and then when Seth visits he discovers that his spirit animal is an Otter. This phase of The OC is also remembered, not too fondly, as the steep, downhill, turn for the worst ending of a one time fabulous show. Why am I talking about spirit animals?

Back to brownies, now these are some delicious brownies, perfectly fudgey and topped with coconut which caramelizes in the oven – hello heaven! While I do love to share healthy recipes, sometimes, all you need is a good brownie, or three. If you’re in the mood for some healthy talk, check out my most recent posts on The Kit, but if you’re having a day where brownies are required, please make these.

Coconut Topped Brownies (makes 15)
Recipe by Lou

Ingredients

4 oz semisweet chocolate
2 tbsp butter
2 eggs
1/2 cup apple sauce
2 tsp vanilla extract
1 cup granulated sugar
1 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder

Topping

3/4 cup unsweetened coconut
2 1/2 tbsp melted butter
1/2 cup chopped walnuts
3 tbsp brown sugar

Directions

Preheat oven to 350 and line a 9×13 inch pan with parchment paper.

Melt chocolate and butter in a bowl over a pot of simmering water. Set aside and allow to cool.

Meanwhile, in a small bowl, whisk together applesauce, eggs and vanilla.

In a large bowl, whisk sugar, flour, cocoa powder and baking powder together. Stir in the liquid ingredients. Finally mix in the cooled, melted chocolate. Pour batter into the lined pan.

Prepare the topping by mixing the coconut, melted butter, chopped walnuts and brown sugar together. Evenly spoon on top of brownies.

Bake in the oven for 25-30 minutes. Lastly, place the brownies for 1-2 minutes under the broiler, or until topping is caramelized.

Please enjoy these brownies, I’m going to find out what my real spirit animal is.

- Lou

Guilt-Free Healthier Brownies

I think if someone were to ask me what my favourite desserts were, brownies would be one of them.

Now, if someone were to ask me what my one favourite dessert is, I think I would overheat and then combust – the thought of deciding between Chocolate Mousse, Pumpkin Spice Cupcakes, and Ginger Molasses Cookies is just too much!

I’ve already posted one of my favourite recipes for “Delish” Brownies on the blog, but today I’m bringing you another favourite – “Guilt-Free” Healthier Brownies. (‘Guilt-free’ is in quotations because, well, it’s a brownie, how healthy can it be?) These might be one of the best brownies I’ve ever had. The prune puree keeps them moist and extremely fudgy.

I will admit that when I first found this recipe on Martha Stewart’s website I was a little skeptical “Prune puree? Excuse me while I vomit.” but then I tried it – you wouldn’t even know it’s in there!

Let me know which brownie you prefer, for me, I love these “healthier” ones. They are so rich and fudgy, you’d never know (or taste!) the prune puree in here.

Guilt-Free Brownies (makes 16)
Recipe adapted from: Martha Stewart’s Guilt Free Brownies

Ingredients

4 oz semi-sweet chocolate, broken into pieces
2 tbsp unsalted butter
1 cup sugar
1 large egg, plus 1 egg white
1/3 cup prune puree
2 tsp vanilla extract
1/2 tsp salt
3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/8 -1/4 cup water

Directions

Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil. Leaving some overhang on the sides.

In a double boiler, melt chocolate and butter together in a medium heatproof bowl.

Immediately after melted, whisk in sugar, egg, egg white, prune puree and vanilla extract and salt. Whisking until smooth.

In a medium bowl whisk together flour and cocoa. Stir the dry ingredients into the wet ingredients.

If the batter seems too dry add in 1/8 cup of water. Whisk together. If it still seems too dry after the first addition of water, add in another 1/8 cup of water.

Pour mixture in prepared baking dish. Bake until the top is firm and a toothpick inserted into the middle will come out with a few moist crumbs. This should take about 28-30 minutes.

Enjoy these brownies, you won’t even feel too bad about finishing them all in three days!

- Lou