Gluten Free Coconut Brownies

These are good!! Brownies just came out of the oven. Had a piece, topped it with my leftover mint buttercream frosting (from my son’so birthday). So yummy! Thanks for sharing this wonderful treat! :)

These look great and I can’t wait to try them.  I make my own Coconut Cream from shredded coconut so it helps save a little on expenses.  Also want to try to make a bread using just the coconut cream as a flour and see what happens.  Has anyone else tried to use coconut cream as a base for bread yet?  If it works out well, I will post it.

So I just made these last night and mine were not crumbly at all but came out more like a custard.  They were very runny and not tasty at all.  I checked the ingredients 5 times to make sure I did everything right.  Does anyone know what could have gone wrong?  I even cooked then 15 minutes longer than the recommended time to try to firm them up to no avail :(

These are absolutely to die for!!  Can’t believe they turned out, they are amazing!  We as a family are going wheat free and this will be our new dessert.  I used 3 eggs and 1/3 C manuka honey, when my manuka runs out, I’ll use tropical traditions raw honey and only 1/4 C next time. They are light and fluffy, very moist.  I just ordered two more large jars of coconut cream concentrate so I can always make these!

Hi. I’ve tried several GF brownie recipes lately and haven’t been overly impressed with any of them. I’m going to try this recipe next and hope it works for me. The photo looks a lot like regular brownies.

I don’t know how sticky this batter will be, but with the other brownies I made I could hardly spread the batter because it clung to the spoon so badly. So I wanted to share a trick I used that helps. Dump the brownies into the pan (I butter it and sprinkle with sugar so they don’t stick) and take a piece of plastic wrap that fits the pan and put it over the pan and batter. Working over the wrap, spread the batter evenly using your hands. Then peel off the wrap! It works great.

Also, just a little suggestion here…my nutritionist has warned me to avoid xylitol and agave nectar. Xylitol is toxic and agave nectar is akin to high fructose corn syrup. You can add powdered (green) stevia for baked goods to make them sweet. You can also add 25-30 drops to a recipe like this if you want an extra sweetener boost without the extra sugar. Adding cream of tartar (potassium) can also help your body balance the sugars. I plan to use palm sugar syrup, which my nutritionist said is one of the best sugars to use and I seem to digest it just fine, even though I am very sensitive to processed sugar. I also use organic brown sugar and turbinado which also digest easily.

Thanks for the recipe.

We made the blondies (ran out of cocoa!) and they were AMAZING!!!!  Can’t wait to try the chocolate version.  Thanks so much for your awesome recipes!!

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

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.

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

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.

These are AMAZING!!!!  So yummy!

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

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).

this looks really good!