Brownies with Coconut Ice Cream

April 19, 2009

I’m not a huge fan of chocolate. Okay. Now that the confession is out there, you may all scrape your chins off of the floor. I realize that it is not a part of the female DNA to not like chocolate, but anyone who knows me knows that I am a little off anyway. I do like chocolate if there is another strong flavor with it (like peanut butter, caramel, ect).
I do however like the flavor of coconut- but not the texture. I promise that I am not picky. I am just a little bit Sally. “I like it the way I like it.”
The combination of these two recipes is perfect for me, and I think that you will enjoy them as well. Chocolate lovers and coconut lovers alike!

1 cup butter
2 cups sucanat/ rapadura
3 eggs
2 tsp vanilla
2/3 cup organic unsweetened cocoa powder (the cocoa bean is one of the most heavily processed and sprayed plants, so this is one area that it is worth it to make the switch to organic)
1 cup whole wheat flour
1/2 tsp salt
2 tsp baking powder

Melt butter and combine all ingredients. Spread into greased 9×11 pan and bake for 20-25 min at 350 degrees. Top with homemade coconut ice cream!

Coconut Ice Cream
1 can coconut milk
2 cups whole milk
1 cup cream
3/4 cup maple syrup
2-3 tbsp coconut extract

Mix all ingredients together and place in ice cream maker according to manufacturers instructions.


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