Espresso Brownies with Coconut Whipped Topping
This recipe is extremely simple, but tastes very decadent! By using a brownie mix you save a lot of time and hassle. Taking these brownies up a notch is the espresso, which completely enhances the taste of the chocolate. It could not be simpler as well; I used a coffee package that I saved from a hotel, but you could just save some extra ground coffee from your morning coffee. The coconut milk whipped topping finishes the recipe off nicely, adding extra creaminess and flavor. These are great frozen as well because the coconut whipped topping creates an ice cream like topping.
· Pillsbury brownie mix [(i used the smaller 8x8 size) if you can't find this size use the regular brownie size and follow the directions on the package to make the brownies]
· 1/4 cup canola oil
· 1 egg
· 2 Tbsp. water
· 1 Tbsp. ground coffee or espresso
· 1/2 cup chocolate chips
Coconut Whipped Topping:
· 1/2 13.5 oz. can coconut milk
· 1/3 cup powdered sugar
· 1/2 tsp. pure vanilla extract
- Place a can of coconut milk in the fridge and let it sit overnight, or you can chill it quickly by letting it sit in the freezer for an hour.
- Preheat oven to 350 F.
- Make the brownie mix according to your package directions. The package I used called for 1/4 cup canola oil, 1 egg, and 2 Tbsp. of water. In a bowl mix all ingredients until they are blended.
- Add the ground coffee to the batter and give it a quick mix, just until it has been incorporated.
- Add chocolate chips with a gentle stir until incorporated.
- Grease a 8x8 square pan and pour brownie batter inside.
- Bake for 22 minutes or until you can stick a toothpick in the brownies and it comes out clean.
- When the brownies are baked, let them sit until they are cooled.
- While the brownies are cooling, put together the whipped topping.
- Take the can of coconut milk out of the fridge or freezer and open it.
- You will see that there the top of the coconut milk is like a thick cream. Scrape off the thick cream top, which will be about the half top of the can, and put it into the stand mixer or bowl. You will not use the watery part of the coconut milk, so you can set it aside or drink the rest; coconut water is all the rage these days.
- Mix the coconut milk with stand mixer or hand mixer for two minutes on high. Add vanilla extract and powdered sugar and mix for another 4-5 minutes or until it makes soft peaks.
- When the brownies are cooled cut them up and put them onto a plate. Right before serving add the coconut whipped topping and garnish with chocolate chips.