Baked Chocolate Coconut Brownies
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These easy-to-make chocolate coconut brownies by Amanda Haas are gluten-free and full of sweet wood-fired flavor.
Prep Time
15 Min
Cook Time
25 Min
Pellets
Pecan
Ingredients
Number of People Serving
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | gluten-free or all-purpose flour, such as Bob's Red Mill |
| 1/4 Cup | unsweetened alkalized cocoa powder |
| 1/2 Teaspoon | sea salt |
| 4 Ounce | semisweet chocolate, coarsely chopped |
| 3/4 Cup | unrefined coconut oil |
| 1 Cup | raw cane sugar |
| 4 | eggs |
| 1 Teaspoon | vanilla extract |
| 4 Ounce | semisweet chocolate chips, optional |
Step
1
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Grease a 9x9 inch baking pan and line with parchment paper.
3
Combine the flour, cocoa powder and salt in a medium bowl. Set aside.
4
In a double boiler or microwave, melt the chopped chocolate and coconut oil. Let cool slightly.
5
Add the sugar, eggs and vanilla. Whisking until well combined.
6
Whisk in the flour mixture and fold in the chocolate chips. Pour into the prepared pan.
7
Place on the grill and bake until a toothpick inserted in the center of the brownies comes out clean, about 20 to 25 minutes. This will yield a somewhat gooey brownie. Continue to bake for 5 to 10 minutes if you prefer a drier brownie.
350 ˚F / 177 ˚C
00:20
8
Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days. Enjoy!
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