So I know I said this was a “healthy” blog (or at least an attempt at one), but these are definitely not healthy and definitely worth having to work out a little extra. I mean – just look at the picture! I’m a firm believer in have a “splurge” day sometimes. Of course, too much of a good thing can turn bad real quick so enjoy these in moderation. Honestly though, these are still gluten-free, lower in fat and somewhat healthier than if you made the real version.
Brownie bottom
1 package of gluten free brownie mix (we like Bob’s Red Mill or Namaste)
3 eggs (or equivalent egg substitute)
½ cup non fat Greek yogurt, vanilla
½ cup applesauce
½ cup water
- Whisk together all ingredients until well blended. Pour into a 9×13” baking pan.
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Bake at 325°F for about 30 minutes or until brownies are cooked through. (I wanted a crispier crust so I baked mine for a little longer)
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NOTE: If you’d rather, you could just make the brownie mix according to the package – I just cut out the extra fat in the oil it called for).
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Once it has finished baking, cool brownies for about 20 minutes.
Coconut Filling
1 cup soy butter (or regular butter)
½ tsp coconut or almond extract
1 cup powdered sugar
½ cup unsweetened coconut flakes
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Using a mixer, blend together butter, extract and sugar until well combined. Add in coconut.
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NOTE: For a time saver, use a premade container of vanilla frosting and just mix in the coconut. Spread this mixture over the cooled brownies.
Almond Topping
½ cup slivered almonds
1 cup chocolate chips, melted
- Sprinkle almonds on top of the coconut mixture on the brownies. Drizzle chocolate over the almonds. Refrigerate for about 2 hours to let everything set up.
- NOTE: As always – if gluten isn’t an issue for you – make them with regular brownie mix.
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NOTE: You must share- you simply should not eat the entire pan, although the idea is very tempting….
