Tropical Traditions - Recipe - Gluten Free Coconut Brownies (or Blondies)

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.

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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.

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