Gluten-Free Coconut Almond Brownies

These brownies are amazing – dense, rich and best of all, gluten-free and dairy-free. They came about when I promised to bring dessert to a friends house who can’t eat dairy. She loves chocolate, but can’t eat that really, since it has dairy in it. I was originally going to make some ice cream sandwiches, with coconut milk ice cream and some oatmeal cookies (think Its-It), but I accidentally bought light coconut milk. That wouldn’t translate to a nice creamy ice cream at all. So back to the drawing board.

I came across a post for Almond Joy Brownies here. They looked fantastic. I happened to have all the ingredients, except coconut flour, but knew I could substitute almond flour and be just fine. While making these, I accidentally put in double the flour, so to make up for it, I threw in a few tablespoons of coconut milk. The result was heavenly. I will be making these over and over again.

I can’t believe I’m going to say this, but one of the good things about these is that because they are so rich, you really only want to eat one. Anything that is so good that I’m satisfied with just one is a true winner, as I could devour an entire plate of cookies or brownies in a second. Same goes with the GF Cheez-Its I just made – we ate the entire batch in about 20 minutes. Gross, but so good.

Try to not eat too much of the batter while making these – you do want to be able to have baked brownies, right? Also, I am the most impatient cook ever and didn’t cool them before cutting (I needed to try one, of course). It didn’t ruin them, by any means, but it probably would have been much easier to take them out of the baking dish if they weren’t still warm. It is up to you. I think cooling them would also make for cleaner edges.

Coconut Almond Brownies (Gluten-Free, Dairy-Free)

(Makes 12 small brownies)

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coconut oil, melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract (you could use almond extract too)
  • 1/4 tsp salt
  • 1/2 cup almond flour
  • 2 tbsp light coconut milk
  • 1/2 cup flaked, sweetened coconut
  • 1/3 cup toasted, sliced almonds

Preheat the oven to 350 degrees.

Mix the cocoa powder with the melted coconut oil. Whisk in eggs, sugar and vanilla. Fold in the flour and mix until incorporated.

Grease an 8×8 baking dish with butter or coconut oil. Spread in half of the batter. Sprinkle with the coconut and almonds. Using a silicone spatula, spread the remaining batter on top. (Note, the batter is quite thick and when spreading, you may jumble up the coconut and almond filling. This is okay – I assure you it tastes great). 

Bake for about 30 – 40 minutes, or until a toothpick comes out clean when inserted (I’m at high altitude, so cooking time might be less). Let cool and cut into small squares.


2 Responses to “Gluten-Free Coconut Almond Brownies”

  1. Adrienne May 30, 2013 at 12:05 PM #

    How many eggs are used?

    • Kristina May 30, 2013 at 3:37 PM #

      Hi Adrienne –

      I can’t believe I left those out! 2 eggs are used. I’ve revised the recipe. Hope you give them a try!

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