My love of brownies continues… and these are gluten free, which makes them healthier right…? (I like to tell myself that, it makes me feel better about eating the whole tin).
I have had some requests for gluten free recipes, so here is the first of many. I have substituted plain flour with coconut flour and added desiccated coconut to make the coconut flavour even better! This is a really easy recipe, and worth the (minimal) effort! It is a slightly quicker baking time than my regular brownie recipe, as I find the coconut flour does make a thicker batter, so by cooking it for 3 minutes less you still get that gooey brownie.
Hope you enjoy the recipe, let me know how you find it and remember to tag me on Instagram so I can see your bakes #blearyeyedbaker
120g unsalted butter
150g dark chocolate
250g caster sugar
100g coconut flour
1tsp baking powder (make sure it is Gluten Free)
50g desiccated coconut
Pre-heat the oven to 180C/160C Fan.
Grease and line a brownie tin. If you have seen my recipe for Chocolate and Coconut No Bake Bars! then you will have already seen how I line my tins. But if not, see below. I find this really easy to then lift the bake out of the tin once cooled. This tin is 9×9 inch square tin.
Melt the butter and chocolate. I like to use the fairtrade chocolate in Lidl – see below.
You can melt the chocolate and butter either by placing the butter and chocolate into a microwavable bowl and microwave in 30second bursts until melted, continually stirring at each 30 second break. Or you can put the butter and chocolate into a glass bowl, sitting above a pan of simmering water. I tend to use the microwave as it is slightly quicker and less washing up!
Cool the chocolate and butter mix. Whisk the eggs and caster sugar together until light and fluffy and almost doubled in volume. This does tend to take quite a while so I will potter around doing other things whilst I’m waiting – such as get the dry ingredients all weighed out and sifted ready in another bowl, or… just enjoy that cup of tea or coffee! I use my electric mixer for this stage as it does speed up the process.
Fold the chocolate butter mixture into the egg mix, slowly! So as not to lose all the air that you have just spent so long incorporating. I use a large metal spoon here.
Sift in the dry ingredients – flour, baking powder and cocoa. Again fold this in slowly.
Stir through the desiccated coconut.
Pour into the tin. Try to put the bowl as low down and close to the tin at this stage again not to lose air when pouring out into the tin.
Bake for 22minutes if you like a gooey brownie. If you prefer a cake texture then add a few minutes onto this baking time.
The top should be slightly cracking but if you wobble the tin the centre slightly moves still. The sides might just be starting to come away from the tin also.
Cool in the tin for at least 30 minutes or longer if you can. Then I transfer the brownies to a wire rack to completely cool.