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.
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)
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).
Once it has finished baking, cool brownies for about 20 minutes.
1 cup soy butter (or regular butter)
½ tsp coconut or almond extract
1 cup powdered sugar
½ cup unsweetened coconut flakes
Using a mixer, blend together butter, extract and sugar until well combined. Add in coconut.
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.
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.
NOTE: You must share- you simply should not eat the entire pan, although the idea is very tempting….