2 Layered Brownies

2 Layered Brownies

For the bottom layer:
½ cup (about 15 pieces) dried pitted dates
2 tablespoons coconut flour
¼ cup cocoa powder, unsweetened
¼ teaspoon baking soda
¼ teaspoon baking powder

3 large eggs
2 tablespoons raw honey
1 teaspoon vanilla extract
¼ cup coconut oil

For the top layer:
2 tablespoons coconut butter
1 tablespoon coconut oil
1 tablespoon raw raw honey
1 cup desiccated coconut
½ cup ground almonds
2 egg whites


Makes: 9 large pieces or 16 small pieces

Preheat a fan-forced oven to 185° degrees Celsius/365° degrees Fahrenheit.

For the bottom layer:

In a medium sized bowl, combine the coconut flour, unsweetened cocoa powder, baking soda and baking powder, and then sift 2 times to lighten the mixture. Set aside.

Put the dates in a food processor and process until it forms a paste. Add the sifted coconut flour mixture and process until well blended.

Using an electric mixer beat together the eggs, raw raw honey, vanilla extract and coconut oil until smooth. Mix in the processed coconut flour mixture and beat until smooth.

Spray a non-stick baking spray in a 22 x 22 cm (8 x 8 in) baking dish. Put the batter into the baking dish and smooth out its surface and set the dish aside.

For the top layer:

In a small sauce pan, combine the coconut butter coconut oil, raw raw honey, desiccated coconut and ground almonds. Heat the pan over low heat for about 2 minutes, stirring regularly to remove lumps. Set aside.

Using an electric mixer beat the egg whites until frothy. Add in the beaten egg whites into the desiccated coconut mixture and mix well. Spread the mixture all over the top of the bottom layer and smoothen it out.

Bake for 20 to 25 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool, and then cut into squares, about 9 large pieces or 16 small pieces in all. Chill until served.


Posted on

November 27, 2014

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