Coconut Brownies with Coconut Frosting

A classic recipe using healthier coconut ingredients

For a healthy low GI alternative substitute *Banaban Virgin Coconut Oil  for butter and shortening and  **ProChef Virgin Coconut Oil Cooking spray

***Banaban Organic Coconut Sugar for sugar substitute

You could also try ****Banaban Raw Cacao Nibs to substitute for unsweetened baking chocolate in this recipe

You could also try *****Banaban Organic Coconut Flour but just remember if you do substitute some coconut flour into this recipe you will need to add more eggs and baking powder.

******Banaban Organic Coconut Milk is now available

Yields:  9 large of 16 mini brownies

Cooking spray
**ProChef Virgin Coconut Oil Cooking spray 
2 ounces unsweetened baking chocolate ****
Banaban Raw Cacao Nibs
1/3 cup solid vegetable shortening,  *Banaban Virgin Coconut Oil
2 large eggs
1 cup sugar ***
Banaban Organic Coconut Sugar
2/3 cup all-purpose flour *****Banaban Organic Coconut Flour  
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
Coconut Frosting, recipe follows

Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.

Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.

Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.

Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold. Spread with Coconut Frosting.

Coconut Frosting:
1 cup evaporated milk ******
Banaban Organic Coconut Milk
1 cup sugar ***Banaban Organic Coconut Sugar 
4 egg yolks
1/2 cup butter (1 stick) *
Banaban Virgin Coconut Oil (solidified)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract
Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups