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Black 'n' White Brownies

  • 32servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Cake flour

  2. 1 teaspoon 5ml Baking powder

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 1/2 cup 99g / 3 1/2oz Shortening - softened

  5. 1/2 cup 99g / 3 1/2oz Granulated sugar replacement

  6. 2 Eggs

  7. 1 teaspoon 5ml Vanilla extract

  8. 1 tablespoon 15ml Water

  9. 1/4 cup 23g / 0.8oz Unsweetened coconut - grated

  10. 1 teaspoon 5ml Coconut milk

  11. 1 oz 28g Baking chocolate - melt

Instructions Jump to Ingredients ↑

  1. These brownies are mailable.

  2. Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water.

  3. Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate.

  4. Spread coconut mixture on bottom of well-greased 8-in square pan. Spread chocolate layer on top of coconut layer. Bake at 350F for 25 to 30 minutes. Cut into 1 x 2 inch bars.

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