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Baked Chocolate Coconut Brownies

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




Number of People Serving


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Units of Measurment:
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


  • 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


  • 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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