healthier mounds brownies
Gluten free brownies stacked with sweet coconut shreds and dark chocolate shell. Perfection.
Ingredients
- 1/2 cup melted coconut oil
- 3/4 cup coconut sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
coconut layer
- 3 cups sweetened shredded coconut
- 1/3 cup melted coconut oil
chocolate shell
- 1 1/2 cups dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment.
- Melt the coconut oil in the microwave for 45-60 seconds. Whisk in the coconut sugar until combined.
- In a large bowl, beat the eggs until very frothy, about 2-3 minutes. Mix in the sugar mixture and the vanilla. Add the almond flour, baking powder, and kosher salt until just combined.
- Pour the batter into the prepared cake pan and spread edge to edge. It will not be a super thick layer. Bake for 12-15 minutes until an inserted toothpick emerges with just a few moist crumbs. Set the pan on a wire rack to cool.
- For the coconut layer, combine the shredded coconut and coconut oil in a food processor until fluffy and cohesive. Firmly pat the coconut on top of the brownies. Freeze 15 minutes.
- In a microwave-safe bowl, melt the chocolate and coconut oil for 1 minute. Stir, and heat 20-30 seconds longer until smooth. Cool for 5 minutes, then pour over the coconut layer. Spread gently with the back of a spoon or a spatula. Refrigerate for 15 minutes. The shell should still be soft enough to cut, but firm enough not to melt all over everything you love.
- Slice and serve with a pinch of flaky salt, as desired, or cover and store in the fridge for up to 5 days.