Makes one 9x9 pan. When making these, have 3 bowls out and ready to use. Cut the banana into strips right before placing them on top of the brownies. Serve alone or with vegan ice cream (why didn't I have ice cream?)... Enjoy!
Prep Time15 minutesmins
Cook Time40 minutesmins
Course: Dessert
Cuisine: American
Servings: 8
Author: Jenné
Ingredients
1cupcold coconut cream
8oz1 cup vegan dark chocolate chunks
1cupunbleached all purpose flour
1/2tspsalt
1tspbaking powder
2tspegg replacerEner-G brand + 3 tbsp water (of 1 tbsp flax meal + 2 tbsp water mixed)
1over ripe bananamashed
2tspvanilla extract
1tspinstant espresso/coffee powder
1cupsugar
1ripe bananasliced thinly, lengthwise
Instructions
Preheat oven to 350 degrees, and oil (coconut oil) and flour a 9x9 or round 9-10 inch baking pan.
In a small sauce pan bring about 3 cups of water to a boil.
Place coconut cream and chocolate chunks into a heat proof metal bowl, over the boiling water in a steam basket or metal colander. Do not allow the bowl containing the coconut cream and chocolate to touch the water.
Stir frequently with a spoon spatula, and after about 5 minutes, the steam will have melted the mixture.
Remove from heat, stir, and set aside to cool.
In a large bowl combine 2 teaspoon of Ener-G egg replacer with 3 tablespoons of water; stir to to dissolve powder.
Now add the mashed banana, vanilla extract, coffee powder and sugar, mix well.
In a medium bowl mix flour, salt and baking powder.
Pour the cooled coconut chocolate fudge into the banana/wet ingredient mixture and stir. Slowly stir the flour into the wet ingredients and mix well.
Pour the batter--it should be fairly wet--into the prepared pan. Carefully set the banana strips on top and bake at 350 degrees for 40 minutes.
With a paring knife or toothpick check to make sure the brownies are done. Allow them to cool for 30-40 minutes before cutting.