Ingredients (Brownie Base):
1 package Wheat-Free Market Brownie Mix
2 large eggs
¼ cup hot coffee (or water)
1 teaspoon of vanilla extract
¼ cup coconut oil (or 2 tbsp coconut oil and 2 tbsp butter)
¼ cup dark chocolate chips
½ cup canned coconut milk
2 egg yolks
¼ cup butter
Pinch salt (omit if using salted butter)
½ teaspoon vanilla
2 tablespoons Virtue Sweetener
½ cup finely chopped pecans
½ cup unsweetened shredded coconut
Preheat oven to 325 degrees F. Line a loaf pan with parchment paper and set aside. (An 8X8 pan can also be used. Increase temperature to 350 degrees and bake for around 20 minutes.)
In a medium bowl combine brownie mix, eggs, coffee (or water) and vanilla. Set aside. In a microwave safe bowl, add coconut oil and chocolate chips. Microwave for about 1 minute or until chocolate is melted and mixture is warm. Pour chocolate mixture into brownie mixture and stir well. Pour batter into prepared pan and spread evenly. Bake for 22-25 minutes. Do not overbake.
Allow brownies to cool while preparing frosting.
Frosting: Add the coconut milk and egg yolks to a small pan over medium-low heat. Whisk until egg yolks are incorporated. Add butter, salt, vanilla and Virtue Sweetener and continue to stir until mixture begins to slightly thicken, about 3-5 minutes. Turn off heat and stir in pecans and coconut. Allow frosting to cool and then spread over cooled brownies.