Coconut Chocolate Brownie Bundts
Servings
18
Prep Time
30 minutes
Cook Time
25 minutes
Mini brownie bundts are the perfect dessert for parties or events. This sugar free and gluten free version uses boiling water for a super moist interior. They are flavored with coconut oil and drizzled with a fudgy chocolate glaze for an extra dose of chocolate goodness.
Ingredients
1 package TruEats Brownie Mix (divided)
½ cup TruEats Natural Sweetener, granulated
4 Eggs
½ cup Coconut Oil, melted and cooled
1 Tbsp Vanilla Extract
½ tsp Salt
½ cup Water
½ cup Unsweetened Dark Chocolate Chips, melted
¼ cup cocoa powder (for dusting the bundt pans)
2 cups Unsweetened Dark Chocolate Chips
2 Tbsp coconut oil
1 cup Unsweetened Coconut Flakes, toasted and chopped for garnish
Brownie Bundts:
Chocolate Glaze:
Directions
Brownie Bundts:
Preheat the oven to 350˚F.
Whisk together the Eggs and Sweetener in a large bowl.
Add the melted and cooled Coconut Oil, Vanilla and Salt into the bowl and whisk until blended.
Sift in the Brownie Mix and fold in with a rubber spatula.
Boil ½ cup of Water on the stove or in the microwave for about 1-1.5 minutes and add it to the batter. Whisk in until evenly mixed.
Melt the Chocolate Chips in the microwave on 30 second intervals, stirring in between, until just melted. Add the melted chocolate to the batter and whisk in until evenly incorporated.
Prepare 3 mini bundt pans (right before baking) by spraying them with cooking spray. Use a pastry brush to brush the oil evenly in the nooks and crannies of the baking pan. Sprinkle ¼ cup of Cocoa Powder (about ½ tsp per bundt) into the pans and shake it around in the pan until evenly coated (this will help to release the bundts from the pans after baking).
Fill the bundt pans about ¾ full with the brownie batter (for easier filling, you can pour the batter in with a small pitcher or pipe the batter into the pans).
Bake the bundts for about 25 minutes or until a toothpick inserted comes out clean and the bundts spring back when pressed.
Cool the bundts for 10-15 minutes in the pan and then run a small, offset spatula around the bundts to loosen them from the mold.
Remove the bundts from the pans by inverting them onto a cooling rack. *Allow them to cool completely before adding the chocolate glaze *(see tips below for releasing the brownies from the bundt pans).
Chocolate Coconut Glaze
Melt the Chocolate Chips and Coconut Oil together in the microwave for 30 second increments, stirring in between until just melted. Allow the glaze to cool and thicken for 10 minutes before pouring them onto the bundts.
Rest the bundts for 20-30 minutes after the glaze is added and before adding the chopped Coconut to the top (the rest time allows for the glaze to firm up so the coconut won’t slide off).
Recipe Note
Note: For vegan recipe, use egg replacer and plant based milk.
*Tip: To easily invert the bundts on the cooling rack, place the cooling rack upside down on top of the bundt pans. Carefully flip the rack and Bundt pan together.
*Tip: If you are experiencing problems with the bundts sticking to the pan, here are some tips for easy removal.
- Wet a kitchen towel in hot water and wring the excess out. Place the warmed towel over the inverted pan for about 5 minutes which will encourage the cakes to release from the pan.
- If you still experience sticking, try freezing the bundts in the pan for 10 minutes. When they have firmed up, they should release more easily from the pan.
