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+ servings

Copycat Lunch Lady Brownies

updated to improve texture!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16

Ingredients
  

  • 1/4 C Cocoa powder
  • 1/2 C Coconut flour
  • 1/4 C tapioca flour
  • 1/2 or 2/3 C coconut or raw cane sugar, (to taste)
  • 1/2 C Full fat coconut milk
  • 1/2 tsp baking powder
  • Dash salt
  • 1 C melted semi sweet chocolate chips
  • 2 large eggs, Plus 1 yolk
  • 1/3 C Refined melted coconut or avocado oil
  • 1/2 C cashew or almond butter
  • 1 tsp vanilla extract

Chocolate Frosting

  • 5 tbsp cacao or cocoa powder, sifted
  • 1 1/2 C Powdered sugar , powdered sugar
  • 1/4 C coconut butter
  • 1/4 C coconut milk

Instructions
 

  • Preheat oven to 350 degrees and line an 8 inch square baking dish with parchment paper, or oil generously.
  • in a large bowl, microwave to melt chocolate and and whisk Until smooth. Then prepare the other ingredients. First whisk cashew butter and coconut , eggs, and sugar. Then add flour, cocoa powder, and baking powder. Then, stir in the melted chocolate to form batter.
  • Pour or spread batter/dough into baking dish (it’s ok if it’s thick), pressing evenly with a spatula.
  • Bake for 20 minutes.
  • while brownies are baking, prepare the frosting by softening coconut butter to flood consistency, then stirring in other ingredients. If frosting is too thick, you can microwave for 3-5 seconds until it becomes spreadable.
  • Let sit and cool completely before frosting. Let frosting set in fridge to thicken, then cut into squares.
  • Store in fridge to keep the frosting chilled for best taste/texture .
Author: Ali Jenkins
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