Gluten Free Coconut Brownies

Posted At : May 3, 2010 7:50 AM

I honestly don't know what exactly I was expecting when I baked these, but they weren't what I thought they'd be. They totally surprised me.

The texture is light, almost creamy, very coconutty, and moist. The "bite" and overall texture is like a wheat brownie. The appearance even, is just like a wheat brownie. Even the top baked up shiny and flakey. What's more, they popped right out of the glass pan without any fuss. I like that.

The batter will mix and come together easily if you soften the Coconut Cream Concentrate to peanut butter consistency first. It also helps to bring the eggs to room temperature as well. Depending on how warm your CCC is, you may or may not end up with stubborn little lumps that will refuse to totally mix in. Don't let it get to you. They'll still be delicious.

Mine have little lumps. And they're delicious.

I haven't tried the blondie version yet but I can assure you it's just as delicious as the brownies.

Which one will you make?

Sarah:)

Gluten Free Coconut Brownies (or Blondies)

Gluten Free Coconut Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 18 squares
Preparation Time: 10 minutes

1 cup Coconut Cream Concentrate
2-3 eggs*
1/2 cup honey or maple syrup**
1/2 teaspoon baking soda
1/4 teaspoon Himalayan salt
1 1/2 teaspoons organic vanilla extract
1/4 cup organic cocoa***
1/3 cup chocolate chips, optional
1/4 cup chopped walnuts, optional

1. Pre-heat oven to 325 degrees (300 for convection oven). Grease a 9x9 or 12x8 pan.

2. In a large bowl measure out all ingredients and mix until combined. Pour into prepared pan and bake 20-25 minutes. Try not to over bake; the top will be slightly crispy and the middle is fudgey.

* I usually use 2 eggs to achieve a silky, ribbon-y look, but sometimes I have to use 3 eggs to completely emulsify the batter.

** I prefer a less sweet brownie, especially since I always put chocolate chips into my brownies, so I actually only use 1/3 cup of honey, but I find that when I bake for others they are used to a sweeter baked good.

***For Blondies, omit cocoa. This will have a stronger coconut flavor than the brownies.

Recipe submitted by Marisa, San Jose, CA

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I made these last night and they are amazing! I subbed 1/4 cup of xylitol and 5 droppers of stevia glycerite for the honey because I'm diabetic. This lowered the liquid, so I added a 4th egg and about 1/4 cup of water and they turned out with a thick cake texture (as opposed to fudgey).

Delicious! Thanks for the great recipe!!!

# Posted By Katie | 5/7/10 9:06 AM

this looks really good!

# Posted By teresa | 5/17/10 8:19 AM

In the recipe for Gluten Free Coconut Brownies or Blondies what binds the ingredients together. I didn't see any flour. Thanks!

# Posted By Monica | 8/16/10 6:00 PM

Monica: The "binder" is the eggs and honey. The ingredient that takes the role of "flour" is the Coconut Cream Concentrate, which is similar to peanut butter but has much more fiber and is much thicker and firmer (it will get rock hard in cold temperatures, that's why you need to melt it down first).

# Posted By Sarah | 8/16/10 6:39 PM

Thank you! I have just spent a couple of hours copying and pasting recipes for my son to copy so we can try. They look and sound fabulous! Thank you, also, for the wonderful and super simple to follow videos for all us visual folks! ?

# Posted By Monica | 8/17/10 8:07 AM

Oh! These just look divine! Mmmm...I can see them coming to a near future near me! : )

# Posted By Angela | 9/30/10 11:39 AM

How can I make these non-gluten free?

# Posted By Sharon | 9/30/10 12:49 PM

These are AMAZING!!!! So yummy!

# Posted By Kendra | 1/6/11 5:39 PM

It is SO hard to find good gluten-free baked products and recipes. These are the best I've had in YEARS. Thank you so much for a recipe I know we'll use again and again! DELICIOUS!

# Posted By Renee | 5/1/11 8:17 PM

These are definitely tasty but didn't rise very much and are a bit crumbly. Next time I may cut back a bit on the coconut and add another egg and some almond flour.

# Posted By Geetz | 6/18/11 10:49 PM

@Geetz I find that if the batter looks grainy, the final product will be crumbly. To remedy this, add another egg. The batter should look thick like a chocolate frosting. I'm sorry they didn't turn out - I know how expensive CCC is. When the brownie is crumbly like that, I usually turn it into a trifle, layering the brownie between coconut milk pudding and whipped cream. Or as a brownie topping on coconut milk ice cream.

# Posted By Marisa | 9/8/11 12:03 AM

These are very, very good! I used two eggs and agave nectar instead of honey. Very moist without being sticky or soggy.

# Posted By Susanne | 9/11/11 12:35 PM

I am looking forward to trying these brownies. My children are following a Paleo diet so when they visit at Christmas, I will have a great dessert for them.

# Posted By Nancy | 9/20/11 10:42 AM

I don't usually comment, but these were so good I just had to say something! Since I'm diabetic I used 1 Tbsp xylitol and 1 Tbsp agave. This made them barely sweet, but I'm very sensitive to sweetness since cutting out all sugar. I'm going to add 1/4 cup of butter or coconut oil to the batter next time to compensate for the missing liquid and make them a bit gooier.

# Posted By anna | 10/25/11 5:25 PM

NOTHING I have made from here turns out anything like these yummy looking pictures. very discouraged. do not know why. I did everything like it said. only difference did not add the choc. chips. But I may try again.....

# Posted By Linda | 4/20/12 2:14 PM

Linda,

I totally feel for you! I know how expensive everything is, and how disappointing things are when they don't come out right! For this particular recipe, I would urge you to use more eggs - 1-2 extra eggs. The issues I have with this recipe is that if I don't use enough eggs, the end result is a crumbly, grainy texture. The more eggs, the more "bready" it becomes. Because I know the ingredients are good, I will try to repurpose the brownies if they don't turn out - like a topping for a coconut-milk ice cream sundae. I also like to layer messed up baked goods with many other ingredients in a trifle (anything sandwiched between whipped cream is yummy). Don't be disheartened - you are not alone! - Marisa

# Posted By Marisa | 4/20/12 4:14 PM

These are wonderful brownies. I made them today with my kids and they are delicious.

# Posted By Cathy | 4/28/12 4:57 PM

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