Even if you aren’t gluten-free, this coconut brownie recipe is going to win your heart. Use coconut flour and gluten-free cocoa powder to get the same sinfully delicious flavour of your favourite homemade brownie recipe, but healthier!
Don’t believe us? Watch our video to see the recipe come to life and we dare you not to want to try this delectable dessert.
- 1/3 cup (75 mL) coconut flour
- 1/3 cup (75 mL) gluten free cocoa powder
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) coconut oil
- 12 oz (375 g) bittersweet chocolate, chopped
- 1 cup (250 mL) granulated sugar
- 3 eggs
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) chopped pecans (optional)
- 1/3 cup (75 mL) shaved coconut
- 1. Preheat the oven to 350°F (180°C). Line an 8-inch (2 L) square baking dish with parchment paper that over hangs the edges. Coat well with cooking spray; set aside.
- 2. Whisk the coconut flour with the cocoa powder and salt; set aside. Place the coconut oil, chocolate and sugar in a medium saucepan set over medium heat. Cook, stirring often, until melted and smooth.
- 3. Stir each egg into the chocolate mixture, one at a time, until well combined. Stir in the dry mixture; fold in the pecans (if using). Scrape the batter into the prepared pan. Scatter coconut over top. Using damp hand, gently press the coconut into the brownie batter to adhere.
- 4. Bake for 35 minutes or until only a few moist crumbs stick to a toothpick when inserted into the centre. Cool completely. Using the parchment, transfer to a cutting board to portion into squares.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.