Coconut Mocha Brownies

By kayjayjohnson

Ingredients

• For the brownies:
• 1 1/3 cups white whole wheat flour
• 1 tbs espresso powder
• dash salt
• 11 ounces dark chocolate, melted and cooled
• 1 cup nonfat vanilla yogurt
• 1 1/4 cup turbinado sugar
• 1 cup egg substitute
• 1 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 1 cup shredded unsweetened reduced fat coconut
• 2/3 cup dark chocolate chips
• For the frosting:
• 12 oz reduced fat cream cheese
• 1/4 cup + 2 tbs unsweetened cocoa powder (dutch process or special dark are best)
• 2 tsp espresso powder
• 1 1/2 cups powdered sugar
• 1 1/4 oz dark chocolate, melted and cooled
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• extra shredded coconut for topping (optional)

Preparation

Step 1

Preheat the oven to 350. Grease a 9×13 pan, then line with parchment paper. Set aside.

In a medium bowl, whisk together flour, espresso powder and salt.

In a large bowl, beat together yogurt, chocolate, and sugar, eggs, and extracts until combined. Fold in the flour mixture, followed by coconut and chocolate chips. Do not overmix.

Pour the batter into the prepared pan and smooth the top. Bake for 30-40 min, rotating the pan halfway through, until a toothpick inserted into the center of the brownies comes out mostly clean. Let the brownies cool completely, then use parchment paper to lift them out of the pan.

To make frosting, beat cream cheese in a large bowl on medium speed until smooth. Add extracts. Add in powdered sugar 1/2 cup at a time, beating on low speed, followed by cocoa powder. Increase to medium speed and add melted chocolate. Beat until smooth, scraping down sides of bowl often.

Frost completely cooled brownies, then serve immediately or store in an air tight container in the refrigerator.