Vegan coconut ‘Bounty’ brownies
Makes: 16
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Vegan coconut ‘Bounty’ brownies
A riff on the popular chocolate bar, these moreish dairy-free brownies deliver all the indulgent richness that a traditional brownie does
Makes: 16
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
376Kcal
Fat
26gr
Saturates
22gr
Carbs
29gr
Sugars
21gr
Fibre
3gr
Protein
4gr
Salt
0.3gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 75g coconut oil
- 150g dairy-free dark chocolate, finely chopped
- 175g self-raising flour
- 40g cocoa, sifted
- 175g light muscovado sugar
- ½ tsp fine sea salt
- 50g desiccated coconut
- 200ml full-fat coconut milk, stirred before measuring
For the topping
- 30g coconut oil
- 1 x 200g block creamed coconut, chopped
- 3 tbsp agave or maple syrup
- 100g desiccated coconut
Step by step
- Line the base and sides of a 20cm square cake tin with baking paper. Preheat the oven to 180°C, fan 160°C, gas 4. Place the coconut oil for the brownies into a small pan and melt over a low heat. Add the chocolate and stir until melted. Remove from the heat.
- Mix the flour, cocoa, sugar, salt and desiccated coconut in a mixing bowl then pour in the melted chocolate mixture and the coconut milk. Spread evenly into the tin and bake for 20-25 minutes until just firm around the edges but slightly soft in the centre. It’s important not to overcook these brownies – take them out of the oven when they are still slightly gooey in the centre; if over- cooked they can be quite crumbly. Leave in the tin to cool while you make the topping.
- Place the coconut oil in a small pan and add the creamed coconut and syrup, plus a pinch of sea salt. Stir over a low heat until just melted, then mix in the desiccated coconut. Press on top of the still slightly warm brownie bake, and then rough up the surface with a fork. Allow to cool for 15 minutes then transfer the tin to the fridge for the topping to set hard. The brownies are also much easier to cut neatly when chilled.
- Cut into squares or slices, using a sharp knife. Store in an airtight container for up to 5 days, or freeze.
