Coconut Curry Brownies (that happen to be Lactose Free)
Posted: November 16th, 2009 | Author: yankeecook | Filed under: Desserts, Lactose-Free, Yankee Cook Recipes | Tags: Brownies, Chocolate, Coconut, Curry, Dessert, Lactose-Free, Organic, Yankee Cook Recipes | 6 Comments »
This idea came to mind the other day when I was trying to think of what to do with some leftover Thai curry paste. We’d had our fill of savory-spicy applications, so I thought using it in something sweet might be interesting. Chocolate takes on spice very well and coconut goes nicely with curry and chocolate, so I decided to develop a brownie recipe using all three.
I also decided to cocofy it, thereby unendairying it. I just made up those words, but what I mean is that in this recipe, typical dairy based baking ingredients are replaced with coconut milk and coconut oil. I chose to do this in order to achieve the rich coconut flavor that complements chocolate so well. The fact that it’s lactose free is a happy and delicious accident.
These turned out to be dense and moist, with a decadent coconut flavor and a mild finish of curry spice. If you’re not into spice in your brownies, you may omit the curry paste. I suppose.
Lactose-Free Coconut Curry Brownies – yields 2-3 dozen, depending on the size of the brownies and the brownie pan.
1 C unsweetened cocoa powder
1/4 C coconut oil
1 can (14 ounces) coconut milk, full fat recommended
1 t Thai red curry paste
2 eggs
1 1/2 C sugar
1 C flour
1 C unsweetened, shredded coconut
In a large bowl, combine the coconut oil, cocoa and coconut milk, wetting the cocoa powder (this will prevent a cocoa powder sandstorm when you use the electric beater in the next step).
With an electric beater set to medium beat until smooth. Add the sugar, eggs, curry paste and flour, beating on medium until combined. Stir in shredded coconut.
Pour into a greased, 10 x 13 inch rectangular brownie pan or 9 x 9 inch square brownie pan for higher brownies Bake at 350 degrees for 18-25 minutes for the rectangular pan, or 25-30 minutes for the square pan, until a wooden toothpick inserted into the center comes out clean.
Remove from oven and allow to cool on a rack for at least one hour before cutting into squares.
Ingredient Origins (this time they’re not so local, but at least they’re still keeping with the minimally processed, less than five ingredients, requirement): Equal Exchange cocoa powder – Dominican Republic, by way of the Netherlands, Organic coconut oil – Colombia, Coconut Milk – Thailand, Cage-free organic eggs – New Hampshire, Sugar – unknown, Flour – Vermont, Shredded coconut – Oregon.
Oh dear me. I will have to attempt this recipe. I will have to degluten them. They look scrumptious. Maybe they would find a place in an art class!
Thank you! I bet they’d be great with the almond flour you use in your gluten-free blueberry biscuits.
As you will see if you visit my website I loooove curry. I recently also made massaman Thai curry as well.
Any hoo, these look fabulous, but I was wondering if they’d still taste coconutty enough if I replaced the coconut oil with vegetable oil. I am financially challenged at the moment and cannot afford coconut oil. (Unless you know if they sell it at an Asian grocery store for a great price I can’t fork over the 10 bucks my local grocery store requires).
Annie,
Thanks for posting on my blog. My Coconut Curry Brownies should still have plenty of coconut flavor if you use vegetable oil in place of the coconut oil. Though I wonder if butter might be a closer sub since it has a similar solid consistency. I only used coconut oil as way to make them lactose-free. I bet they’d be great either way. Most of the coconut flavor comes from the coconut milk and the shredded coconut.
Great site by the way!
Very excited to find this recipe (referred to this site by Tony). I am planning to make them for our annual Valentine’s day chocolate cook-off. I have won a prize every year, and hoping to win with these again this year! :-)
Let me know if you have any other suggestions!
Bela – Thanks for visiting my site – it’s so nice to have one of Tony’s friends check it out! Try them out first and see what you think. Where is the competition? How exciting! Be sure to mention that you got the recipe from Yankee Cook! :)
Best of luck!