Gluten Free Coconut Almond Brownies

Thank you for sharing!

Last Updated on May 19, 2020 by Chef Mireille

Gluten Free Coconut Almond BrowniesA light gluten free brownie that is still super moist and fudgy. Whether you follow a #glutenfree diet or not, you will love these brownies.

I had some leftover young coconut meat after opening a can to make Javanese Rose Dawet and incorporated it into these tropical themed brownies with coconut, almond and mango flavors. You can use whatever chocolate you have about. I used bits and pieces of various flavored chocolate to equal 7 1/2 oz. Some plain 85% cacao, some with mango and some with mint. All the different kinds of flavored chocolate worked together. After all chocolate is chocolate and all chocolate lovers will love this rich, but light brownie. With just almond meal and coconut, this flourless gluten free brownie is super fudgy and light.

If you’re gluten free, try some of these other treats!

Gluten Free Recipes

It is important to let these cool completely before trying to remove from the pan or slice. Without the binding of flour, they will break apart if the proteins are not able to relax and seize.

Coconut Brownies -edit

I am so happy almonds are one of the nuts I am not allergic to and thoroughly enjoyed these brownies!

brownie -edit

Gluten Free Coconut Almond Brownies

Rating: 51

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Number of servings: 10

Per Serving 519 calories

Fat 31 g

Carbs 55 g

Protein 8 g

10


Ingredients

  • 1/3 cup sliced young coconut meat
  • 7 ½ oz. dark chocolate
  • ½ cup butter
  • 2 tablespoons mango juice/mango nectar
  • 1 teaspoon instant espresso powder
  • 2 teaspoons almond essence
  • 1 1/2 cup almond meal
  • ½ cup coconut powder (dessicated coconut)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 2 cups sugar

Instructions

  1. Preheat oven to 350 F.
  2. Line a 9x13 brownie pan with parchment paper. Spray with non stick spray. Sprinkle coconut meat in pan.
  3. Using a double boiler, melt the chocolate with the butter, mango juice, espresso powder and almond essence.
  4. In a bowl, combine almond meal, coconut powder, baking powder and salt, Mix to combine.
  5. In a large bowl, mix eggs and sugar until light and creamy.
  6. Add dry ingredients and mix well, until thoroughly incorporated.
  7. Add melted chocolate and mix until thoroughly combined.
  8. Transfer to prepared pan.
  9. Bake for 35 minutes.
  10. Let cool completely before removing from pan and slicing.

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These brownies are moist and fudgy but with the crackly top of a perfect brownie!

Coconut Brownie -edit

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Vaishali

    Coconut meat , mango juice , all sound interesting in this fudge brownie . The different chocolates too must be giving a twist to the flavor . Good one Mir .

  2. Srivalli Jetti

    We mostly eat the tender coconut meat as such, this is a lovely way to use it. Do you get Coconut meal as well? The brownies look so sinful Mir, I could eat it all in one shot!

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