Bake it
Coconut Cherry Brownies
These are every brownie lovers dream come true! Packed with chocolate, pecans, coconut, and maraschino cherries, this recipe brings brownies to a whole new level! Bet you can’t have just one!
Updated
Ingredients
- 1/3 cup canola oil (75 mL)
- 3/4 cup sugar (175 mL)
- 2 eggs
- 2 Tbsp honey (30 mL)
- 1 tsp vanilla (5 mL)
- 1 tsp almond extract (5 mL)
- 2/3 cup whole wheat flour (150 mL)
- 1/3 cup cocoa powder (75 mL)
- 1/4 tsp baking powder (1 mL)
- 1/2 cup maraschino cherries, well-drained on paper towel, and cut into halves (125 mL)
- 1/2 cup mini chocolate chips (125 mL)
- 1/2 cup sweetened coconut (125 mL)
- 1/2 cup chopped pecans (125 mL)
- 1/2 cup white chocolate chips, melted (125 mL)
Directions
- In a large mixing bowl, beat together canola oil, sugar, eggs, corn syrup, vanilla and almond extract until well combined. Add flour, cocoa powder and baking powder and beat just to incorporate ingredients. Stir in cherries, chocolate chips, coconut and pecans.
- Transfer to a greased 9×9-inch (23x23cm) baking dish. Bake at 350°F (180°C) for 25 – 30 minutes or until a toothpick inserted into the centre comes out clean and edges of the brownies begin to come away from the sides of the pan. Do not overcook. Allow to cool completely in pan.
- When brownies are cool, cut into squares and transfer to a wire rack over a baking sheet. Melt white chocolate for approximately 1 minute on high in the microwave. Stir to finish melting the chocolate. Cut very small corner out of a plastic storage bag. Pour white chocolate into the bag and drizzle over each bar.
NOTE: Brownies can also be cut into shapes with cookie cutters
Nutritional Analysis
| Calories | 138 |
|---|---|
| Total Fat | 9.4 g |
| Saturated Fat | 4.3 g |
| Cholesterol | 2 mg |
| Sodium | 19 mg |
| Carbohydrates | 14.4 g |
| Fiber | 1.2 g |
| Sugar | 12.9 g |
| Protein | 1.4 g |
| Potassium | 92 mg |
