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

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
  1. 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.
  2. In a large bowl, whisk together flour, xanthan gum, sugars and salt.
  3. In a small bowl, whisk to combine the cocoa with the coconut oil, canola and then hot water. Set aside.
  4. 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.
  5. Add all the wet to the dry and mix well. Fold in pecans.
  6. 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!

Tagged with →  

8 Responses to Cocoa Coconut Brownies

  1. erin says:

    Happy Birthday!!

    These loook reeeeeallllly good. I have yet to bake with cocnut oil, I’ve been using it other ways…any flavour differences? The c-oil we use is Nutiva which is pretty mild tasting, I just wasn’t sure what would change (if anything) when baked…?

  2. denise says:

    yum! those look fantastic!

  3. Annie says:

    I’ve noticed different flavours with different brands but I also love coconut flavour so I’m happy with any. We recently used Alpha’s Premium brand and it was the best I’ve tasted but it cost a pretty penny. This is why we halved it with the canola oil. It obviously doesn’t act exactly like butter but works most of the time, in my experience. Just don’t use it for crusts!

  4. jenny says:

    Yum, yum, yum. I am curious if you had any of the bean taste with the Bob’s Red Mill flour? I try to steer away from the bean flour blends because of the aftertaste, but there are some recipes that mask it very well, and of course the performance is hard to beat. Anyhow, this is going in the “to make file” for sure!

  5. Annie says:

    Jenny- I didn’t have any obvious aftertaste. I was actually really surprised that I couldn’t tell it was make without wheat flour.

    Can you believe that this recipe was originally from linking from a brownie post you did onto another blog’s and then adjusted to suit my friend’s needs? At least I think I got that right. L might come and clarify how she decided on this one.

  6. elementsofmylife says:

    Hello there Jenny!

    Annie is right, it’s your March 2nd post http://www.rainsoaked.com/2011/03/02/in-like-a-lion/ that was the inspiration for my birthday cake! It looked soooo good and as I’d never baked a GF cake that I could eat I decided my birthday was the time to try!

    We didn’t have the same ingredients on hand and dairy isn’t an option for Kevin or I so that explains the differences between Shauna’s recipe and what we made. We’d also been eating so well all week I couldn’t bear to add more oil to make the icing. With the chocolate chips our cake turned out tasting and feeling a lot like my mom’s chocolate chip zucchinni cake, but even better. Yes, it’s possible to make things better using GF flours. I wouldn’t have believed it had we not tried it.

    Our GF cake experiment worked so well that the next day we used the bean flour for a pineapple upside down cake and it was tasty too. I’m sure it’s all the sugar and pineapple that masks the taste though!

  7. elementsofmylife says:

    I made this for a friend’s birthday today and totally forgot about the 1/2 cup of liquid (almond milk, or because I didn’t have any, water) until I had the toppings nicely set. Fortunately I was able to save it and our birthday revelers got extra chocolate chips instead.

    Note to self and anyone else out there – don’t forget to add it to the medium sized bowl along with the banana etc!

  8. Annie says:

    Thanks Lauren! I’d actually noticed the mistake in the recipe the last time I made them and forgot to fix it! I did it right now!

Leave a Reply

Your email address will not be published. Required fields are marked *