Lenten Chocolate Brownie Pie with Coconut Milk

Published Mar 7th, 2018

by IrinaCooking

Categories:

Bakery
Lenten dishes

Lenten desserts are inferior in taste to traditional ones and there’s nothing you can do about it. But this Lenten Chocolate Brownie with Coconut Milk is an exception. Its taste is no worse than its classic counterpart, it’s just a little different, although very similar.

And another undoubted advantage of it is that it is much easier and better accepted by our body than a dessert with a lot of butter and eggs.

I’m not persuading you to switch to vegan food, I myself really love the traditional Brownie recipe, but it’s worth trying the coconut version.

So,

Brownie recipe with coconut milk

This time I cooked in a springform round pan with a diameter of 20 cm.

Ingredients:

200 ml coconut milk
80 g dark chocolate
60 g (2 tbsp) sifted wheat flour
15 g (3 tsp) cocoa powder
75 g (3 tbsp) sugar
1 tsp vanilla
1 tsp baking powder
1/4 tsp. salt
75 g nuts or coconut (optional)

Glaze (optional)

60 g dark chocolate
20 ml vegetable oil or 30 g coconut milk

The dessert itself cooks very quickly, so first prepare the mold. Line the bottom with parchment and brush the sides with butter.

Warm the coconut milk a little and shake well to melt the thick coconut cream. If the cream is still separated when you open the can, place the milk in hot water and stir well with a spoon until smooth.

Turn on the oven and preheat to 175°.

Dry the nuts (if adding) in the oven at 150° for 10 minutes or in a frying pan.

How to Make Coconut Brownie Batter

Chop the nuts and place them on the bottom of the mold.

Place the milk on the stove and bring it to a hot state, it starts to gurgle - that’s enough.
Mix all dry ingredients together: flour, cocoa powder (you can sift them together), baking powder, sugar and salt.
Add vanilla to the chocolate and pour hot milk over it. Stir everything until smooth.
Add dry ingredients and knead the dough.

It will flow from the spatula, the consistency of liquid sour cream.

Carefully pour it over the nuts.

Tap the pan on the counter and place in the oven for about 20 minutes.

Please keep in mind that when I write the temperature and cooking time, I mean my oven, your baking time may vary, check!

When baking Brownie, the main thing is not to dry it out, so after 17 minutes, check with a dry toothpick. It may leave a LIGHT chocolate residue.

How to make Lenten glaze

Since I have some milk left over, I use it.

Melt the chocolate, add milk and mix well.

Cover the dessert and cut it into portions.

Enjoy.

It can be stored in a sealed container in the refrigerator for up to two weeks.

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Ingredients (for 21-23 cm mold):

butter (unsalted) – 1 tsp,
brown cane sugar - 50 g,
bananas (preferably semi-ripe) - 2 pcs.,
chicken eggs – 3 pcs.,
refined vegetable oil - 55 g,
granulated sugar - 75 g,
coconut milk - 115 g,
premium wheat flour - 100 g,
baking powder - 1 tsp,
salt - 1/2 tsp,
roasted white sesame - 1 tbsp,
powdered sugar for sprinkling.

This recipe is relatively easy to prepare. The only difficulty that may arise is beating the egg whites.

Preheat the oven to 180⁰C and place a rack on the middle level.

Grease the inside of the baking dish with butter.

ADVICE:
The recipe is designed for a mold 21-23 cm in diameter.

Sprinkle the bottom of the pan evenly with brown cane sugar.

Peel the bananas and cut them into circles, slightly less than 1 cm thick.

Place circles in a single row on the bottom of the baking dish.

Separate egg whites from yolks. Place the whites in the refrigerator.

Prepare the pie dough in a suitable container. First, pour the egg yolks, vegetable oil, coconut milk into a container, add sugar, salt and baking powder.

Using a whisk, mix the contents of the container thoroughly until the sugar and salt dissolve.

Then add the sifted flour into the container.

Mix the contents of the container. The mixture should be homogeneous, without lumps of flour.

Now you need to beat the egg whites to stiff peaks.

ADVICE:
In order to get a strong foam when whipping, the whites must be chilled. When whipping, you can add a pinch of salt - this will make whipping the whites easier.

Use a spatula to transfer half of the beaten egg whites into a container with dough and mix the contents of the container.

Add the second half of the whipped whites to the container with the dough and very carefully mix the whipped whites and dough.

Pour the prepared batter into a baking pan and then sprinkle toasted white sesame seeds over the surface of the batter.

Place the baking dish on a wire rack (middle level) and bake the cake for 30-35 minutes.

The surface of the cake will darken during baking. Don't be scared - this is normal.

Allow the finished pie to cool.

Then remove the pan from the oven, turn it over a plate and remove the pie.

ADVICE:
The cake can be removed from the mold immediately, but you should not leave it until it cools completely in the mold. While the sugar is still warm, the cake will easily fall out of the pan. But when it cools down, it will be more difficult to get the pie.

The top of the pie can be sprinkled with powdered sugar.

This pie tastes better warm. Goes great with both tea and coffee.

Best wishes, Your Corshop.