We made these brownies to celebrate my visiting friend’s birthday! They far exceeded my expectations in taste and texture, especially being gluten, dairy and egg free. They were absolutely delicious. (I ate three pieces!) I plan on making them again and again, even after my food sensitive friends leave for home. It’s not always easy to find good dessert recipes that could suit many tastes so I’m really pleased to share.
Here’s what we did:
Cocoa Coconut Brownies
- 9- 10 oz Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 2 tsp Xanthan Gum
- 1/4 cup Demerara Sugar
- 1 3/4 cups White Sugar
- 1/4 tsp Salt
- 5 tbsp Cocoa
- 1/2 cup Coconut Oil
- 1/4 cup non gmo Canola Oil
- 1 cup Hot Water
- 1/2 cup Banana, mashed
- 1 tsp Baking Powder
- 1/2 cup Almond Milk
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1/2 cup Pecans, chopped
- Chocolate Chips and Coconut to top
- Preheat oven to 350’F. Line an 9×13 baking dish with parchment paper, cutting a slit down each of the corners so the paper overlaps to make a proper corner. Allow some overage of paper on two sides to allow you to lift the brownies from the dish when they are finished.
- In a large bowl, whisk together flour, xanthan gum, sugars and salt.
- In a small bowl, whisk to combine the cocoa with the coconut oil, canola and then hot water. Set aside.
- In a medium sized bowl, combine mashed banana with baking powder. To the banana mixture, add milk, vanilla and baking soda and then also add the cocoa mixture.
- Add all the wet to the dry and mix well. Fold in pecans.
- Pour in the prepare dish and top with coconut and chocolate chips. Bake for about 40 minutes or until a toothpick comes out clean.
Happy Birthday, L!