Eggless Coconut and Walnut brownies

I love to bake but eating eggs is not apart of my diet. These brownies are moist and perfect for your sweet tooth. They are not too sweet, though! Chocolate lovers could simply omit the coconut flakes and use cocoa powder and/or chocolate chunks. I was sitting at home while I realized that there is a coconut sitting on my dining room table. The coconut became my inspiration to make these brownies. They turned out great and so yummy! Share them with your family, friends and neighbors and they will love the different approach to traditional brownies.

Ingredients:
2 cups of unbleached all purpose flour
1 cup white sugar
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup water
3/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup coconut flakes (fresh or frozen)
1/4 cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F. In a bowl, sift the flour with white sugar, brown sugar, baking powder, and salt. Add the coconut flakes and walnuts. Add the oil and vanilla extract to the dry mix. Slowly incorporate the water until a batter that is not too thick and not too thin. (Between cookie and cake like batter!). Mix until everything is well blended. Pour the batter into a 9 by 13 inch pan. Bake for 25 to 30 minutes until the edges are slighty golden. (***Sticking a toothpick in will not work for brownies! you have to just bake for 25 minutes until edges are golden brown or else they will be tough***) Let them cool for about 15 minutes and cut into squares. Sift some confectioners sugar and/or coconut flakes on top for garnish. Enjoy!