Cakes & pastries

Espresso brownie with coconut cream

Name: Espresso brownie with coconut cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: For a baking dish 20 x 10 cm
Ingredients: 400 ml Rapunzel coconut milk; 150 ml water and 1 ½ tbs Rapunzel linseed flour; 250 g Rapunzel semisweet couverture; 100 g Rapunzel coconut oil cold pressed; 130 g Rapunzel Rapadura whole cane sugar; ½ tsp Rapunzel atlantic sea salt; ½ tsp Rapunzel bourbon vanilla powder; 100 g flour or 60 g Rapunzel coconut flour; 1 tsp Rapunzel Hero coffee Espresso ground; 80 g Rapunzel pecan nuts,

Wilhelm Studio

35 Min.

For a baking dish 20 x 10 cm

Vegan

Info

Perptime 10 Min.
Cooltime 1440 Min.
Baketime 25 Min.

Ingredients

Portions

400 ml Coconut milk HIH
150 ml Linseed flour
250 g Rapunzel semisweet couverture
100 g Coconut oil virgin HIH
130 g Rapadura whole cane sugar HIH
1 Atlantic sea salt fine
1 Bourbon vanilla powder HIH
100 g Coconut flour
1 Hero coffee Espresso, ground HIH oder Children coffee instant cereal-fruit coffee
80 g Pecan nuts halves HIH oder Pecan nut pieces HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cool coconut milk in the can overnight in the refrigerator.

Preheat oven to 175 °C. Prepare a baking dish (20 x 10 cm) with parchment paper. As a vegan alternative to eggs, mix linseed flour with water in a bowl and set aside to swell.

Melt chocolate and coconut oil, cool slightly and stir in sugar till mixture is smooth. Mix in linseed mixture (or eggs), salt, vanilla, flour or coconut flour. Slowly toss in pecan nuts and transfer mixture into the baking dish, bake for 20 to 25 minutes. Let cool off and cut into the desired shape, decorate with pecans and coconut cream.

Coconut cream: Take the coconut milk out of the refrigerator, pour the top layer into a bowl and whip until frothy with a mixer.