Magic Masala Brownies

  • Author: Mandy Pagano
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 brownies
  • Category: Baked, Desserts, Garam Masala
  • Method: Baked
  • Cuisine: American


Dry ingredients:

  • 3 oz (85 g) fine almond flour (I use King Arthur brand)
  • 1 1/4 oz (35 g) cocoa powder, unsweetened
  • 3 oz (85 g) Swerve brown (or equivalent)
  • 1 packet ( approx. 1/4 oz/ 7 g weight) plain gelatin powder (Knox brand is fine)
  • 1 tsp baking powder
  • 3/4 tsp Garam Masala (I used McCormick Gourmet blend)
  • generous pinch salt

Wet ingredients:

  • 2 eggs, large
  • 1/4 c (2 fl oz/ 59 ml) heavy cream
  • 1 tsp vanilla extract
  • 1 stick (4 oz/ 113 g) unsalted butter, melted and cooled slightly
  • 1/4 c (2 fl oz/ 59 ml) warm water

For the topping:

  • 1/4 c (2 fl oz/ 59 ml) heavy cream
  • 1 egg, large
  • 1 tsp vanilla extract
  • 3 oz (85 g) Lily’s dark baking chips, divided (or equivalent)
  • 2 1/4 oz (64 g) shredded coconut, unsweetened, divided


Make the brownies:

  1. Preheat the oven to 350 degrees F, and prepare an 8×8″ baking dish by lining with parchment and buttering the sides well.
  2. In a mixing bowl, whisk together the dry ingredients.
  3. In a small bowl, beat the vanilla and eggs into the heavy cream, and pour into the dry ingredients. Stir briefly to incorporate.
  4. Pour the melted butter and warm water into the batter, and beat until smooth.
  5. Pour the beaten batter into the prepared dish, smooth the top so it’s evenly distributed in the dish, and set aside while you make the topping.

Make the topping:

  1. In a small bowl, combine the heavy cream, egg and vanilla extract.
  2. Fold in 1/2 the chocolate chips and about 2/3 of the coconut.
  3. Spread the mixture evenly on top of the brownie batter, then sprinkle the remaining chocolate chips and coconut over the top.
  4. Bake the brownies for 30-35 minutes, or until the top is set, the coconut is mostly toasted and golden, and a toothpick inserted into the center comes out clean.
  5. Remove from the oven and let stand to cool. The longer these brownies cool, the better they are.
  6. Cut into 16 squares and enjoy!


Per brownie: 175.5 cal, 4 g protein, 16.8 g fat, 12.5 g carbs, 3.6 g fiber, 6.5 g sugar alcohol, 2.4 g NET carbs


  • Serving Size: 1/16 recipe

Keywords: Magic Masala, Garam Masala, Chocolate, Brownies, Desserts