Coconut Brownies 

Yield: 12 brownies

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Cooling Time: 30
• Total Time: 1 hours, 20 minutes

Ingredients: For the brownies

• ¾ cup Bake Believe^® Milk Chocolate Chips
• ½ cup Swerve granulated
• ½ cup unsalted butter
• 3 eggs, room temperature
• 1 teaspoon vanilla
• ½ cup coconut flour
• ½ cup unsweetened shredded coconut
• ½ teaspoon baking powder

For the topping:

• 2/3 cup Bake Believe^® Milk Chocolate Chips
• ½ cup heavy cream
• ½ cup unsweetened shredded coconut
• ½ teaspoon salt

 Instructions:

1. Preheat the oven to 350°F. Line an 8 x 12-inch or 9-inch x 9-inch pan with parchment paper.
2. Place the chocolate chips, Swerve and butter in a large bowl and microwave in 30-second intervals, stirring in between, just until melted.
3. Add the eggs and vanilla to the mixture and mix until fully incorporated.
4. Combine coconut flour, shredded coconut and baking powder. Pour into the chocolate mixture and stir until combined and smooth. Pour the brownie batter into the prepared pan, then spread to evenly distribute.
5. Bake the brownies for 20 to 25 minutes or until set. Remove from oven and set aside to cool while preparing the topping.

For the topping:

1. Place chocolate chips in a large bowl.
2. Heat heavy cream in a small saucepan, over low heat until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate chips. Let the mixture stand for 1 minute, then stir continuously until the mixture is fully combined and smooth. Refrigerate for 20 minutes, stirring occasionally.
3. Spread chocolate mixture on top of brownies. Add shredded coconut and sprinkle salt on top. Cut into squares and enjoy! Store brownies refrigerated in an airtight container.