Lemon Coconut Bliss Brownies - March Madness

Lemon Coconut Bliss Brownies submitted by Annie D.

Makes 12 brownies
175 calories / 9F / 24C / 3P / per brownie

Brownie:
1/2 cup OffBeat Lemon Coconut Bliss Butter
1/4 cup coconut sugar
3/4 cup almond flour
1/4 tsp. sea salt
2 eggs
2 Tbs. lemon zest
2 Tbs. lemon juice

Glaze:
2 Tbs. OffBeat Lemon Coconut Bliss Butter, warmed to melt
2 Tbs. lemon zest
4 Tbs. lemon juice
1 cup powdered sugar
1/4 cup toasted coconut, for sprinkling

1. Preheat the oven to 350 degrees and spray an 8x8 pan with cooking spray.

2. In a stand mixer fitted with paddle attachment, add Lemon Coconut Bliss Butter, coconut sugar, almond flour, and salt. Beat on medium speed to combine.

3. Add eggs, lemon zest, and lemon juice. Beat on medium speed for 2 minutes, scraping down sides of bowl with spatula, if needed.

4. Spread into the prepared pan and bake for 20-25 minutes or until edges are golden brown. Allow to cool completely in pan.

5. Make the glaze by whisking the warmed Lemon Coconut Bliss Butter, lemon zest, lemon juice, and powdered sugar to combine. Spread evenly on top of the cooled brownies.

6. Sprinkle toasted coconut on top of glaze and place brownies in the fridge to set for at least 30 minutes or until ready to serve. Cut into squares and enjoy!