March is here and with it comes Spring teasing us with crocuses opening their vibrant blooms to the sun, buds on my apple tree starting to fatten and… my Dad’s birthday! This year is a big one as he is turning the big ol’ 65. However, I must say he sure is looking sharp these days and I’ve heard he’s on a health and fitness kick. Naturally, I decided to bake him something sweet and dangerous for his birthday, these Whole Grain Rye Brownies with Toasted Coconut Pecan Topping! 😀
Dad has always been a fan of anything where chocolate and coconut come together. His birthday cake is always chocolate with some kind of coconut frosting and although peanut butter cookies, like the ones I made him for his birthday last year, are also up there on his delicious meter, nothing beats the chocolate coconut combo. And let me tell you, he knows what he’s talking about because these brownies with this topping are gooooood.
I’ve been wanting to make whole grain rye brownies for awhile now, but it just never seemed to be the right time. That was until his birthday started creeping up and I wondered what I might make. Is there even such a thing as a coconut topping for brownies? Oh plenty. I chose this topping not only because it was very simple and oh so tasty, but also because with it the brownies remind me of a dense and fudgy version of german chocolate cake.
Side note: German chocolate cake it not called that because it stems from German roots, but rather was created by an American baker named Samuel German back in 1852.
Anyways, back to these brownies. Both fudgy and slightly cakey with added coconut flavor from the coconut oil I chose to used instead of butter, you might have a hard time letting these cool before diving in. I know I did. 😉
Happy baking and HAPPY BIRTHDAY DAD!
If you liked this recipe you are going to love these ones!
Whole Grain Spelt Brownie Cookies
Chocolate Hazelnut Swirl Spelt Bread
Chewy Chocolate Chip Spelt Cookies
Whole Grain Rye Brownies with Toasted Coconut Pecan Topping
- 2/3 cup unrefined coconut oil or unsalted butter
- 300 grams semi-sweet chocolate broken into pieces
- 1 1/3 cups whole grain rye flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1/2 cup organic sugar
- 1/2 cup dark brown sugar packed
- 3 large eggs
- 1 tbsp vanilla extract
Coconut Pecan Topping
- 1/4 cup dark brown sugar
- 2 tbsp unrefined coconut oil
- 4 tsp non-dairy milk or 2% milk
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- 1/3 cup pecans chopped small
Preheat the oven to 350 degrees F. Grease and line a 9" x 9" baking pan with parchment paper.
Melt the coconut oil and chocolate on low in a heat proof bowl over a small pot of water. Remove from the heat and set aside to cool slightly. In a large bowl sift together the rye flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat the sugar, eggs and vanilla extract on medium until light in colour (approximately 2 minutes). Add the melted chocolate mixture and beat on low until combined. Then add the dry ingredients, beat on low until just combined and finish mixing with a large spatula.
Pour the mixture into the prepared baking pan and spread evenly. Bake for 20 – 25 minutes or until a toothpick inserted in the centre comes out with a few crumbs attached.
While the brownies are baking, mix all the ingredients for the coconut pecan topping together in a small bowl. When they are finished, remove from the oven and turn on the broiler. Gently spread the topping evenly over the brownies and place under the broiler for 1 – 3 minutes (watch them as this part happens quickly). When the topping is golden brown, remove the brownies from the oven and allow to cool completely before slicing (I know it will be hard, but I believe in you! 😀 ).
Brownie recipe adapted from A Sweet Spoonful’s Rye Chocolate Brownies
Coconut Pecan Topping recipe adapted from The Recipe Rebel’s Lazy Daisy Brownies