Baked Chocolate Coconut Brownies by Amanda Haas
These easy to make Baked Chocolate Coconut Brownies by Amanda Haas are gluten-free and full of sweet wood-fired flavor.
1/2 cup GLUTEN-FREE OR ALL PURPOSE FLOUR, SUCH AS BOB’S RED MILL
1/4 cup UNSWEETENED ALKALIZED COCOA POWDER
1/2 tsp SEA SALT
When ready to cook, set the temperature on your Traeger to 350℉ and preheat, lid closed for 15 minutes.
Grease a 9 by 9 inch baking pan and line with parchment paper.
Combine the flour, cocoa powder, and salt in a medium bowl. Set aside.
In a double boiler or microwave, melt the chopped chocolate and coconut oil. Let cool slightly.
Add the sugar, eggs, and vanilla. Whisking until well combined.
Whisk in the flour mixture and fold in the chocolate chips. Pour into the prepared pan.
Place on the grill and bake until a toothpick inserted in the center of the brownies comes out clean, about 20 to 25 minutes. This will yield a somewhat gooey brownie. Continue to bake for 5 to 10 minutes if you prefer a drier brownie.
Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
Recipe and photo from Traeger.