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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 cup cold coconut cream |
8 oz, 1 cup vegan dark chocolate chunks |
1 cup unbleached all purpose flour |
1/2 tsp salt |
1 tsp baking powder |
2 tsp egg replacer (ener-g brand) + 3 tbsp water |
1 over ripe banana, mashed |
2 tsp vanilla extract |
1 tsp instant espresso/coffee powder |
1 cup sugar |
1 ripe banana, sliced thinly, lengthwise |
Directions:
1. (makes one 9x9 pan. When making these, have 3 bowls out and ready to use. Cut the banana into strips right before placing them on top of the brownies.)
2. Preheat oven to 350 degrees, and oil (coconut oil) and flour a 9x9 or round 9-10 inch baking pan.
3. In a small sauce pan bring about 3 cups of water to a boil. Place coconut cream and chocolate chunks into a heat proof metal bowl, over the boiling water in a steam basket or metal colander. Do not allow the bowl containing the coconut cream and chocolate to touch the water. Stir frequently with a spoon spatula, and after about 5 minutes, the steam will have melted the mixture. Remove from heat, stir, and set aside to cool.
4. In a large bowl combine 2 teaspoon of Ener-G egg replacer with 3 tablespoons of water; stir to to dissolve powder. Now add the mashed banana, vanilla extract, coffee powder and sugar, mix well.
5. In a medium bowl mix flour, salt and baking powder.
6. Pour the cooled coconut chocolate fudge into the banana/wet ingredient mixture and stir. Slowly stir the flour into the wet ingredients and mix well.
7. Pour the batter-it should be fairly wet-into the prepared pan. Carefully set the banana strips on top and bake at 350 degrees for 40 minutes.
8. With a paring knife or toothpick check to make sure the brownies are done. Allow them to cool for 30-40 minutes before cutting.
9. Serve alone or with icecream (why didn't I have icecream?)...
10. Enjoy!
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