By Amanda Haas
These easy to make chocolate-coconut brownies by Amanda Haas are gluten-free and full of sweet, wood-fired flavor.
|As Needed||Nonstick cooking spray, for greasing|
|1/4 Cup||unsweetened alkalized cocoa powder|
|1/2 Cup||gluten-free all-purpose flour, such as Bob's Red Mill|
|1/2 Tablespoon||Sea salt|
|4 Ounce||semisweet chocolate, coarsely chopped|
|3/4 Cup||unrefined coconut oil|
|1 Cup||raw cane sugar|
|1 Teaspoon||vanilla extract|
|4 Ounce||semisweet chocolate chips (optional)|
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Grease a 9-inch square baking pan with nonstick spray and line with parchment paper.
350 ˚F / 177 ˚C
As Needed Nonstick cooking spray, for greasing
In a medium bowl, whisk together the flour, cocoa powder, and salt.
1/4 Cup unsweetened alkalized cocoa powder
1/2 Cup gluten-free all-purpose flour, such as Bob's Red Mill
1/2 Tablespoon Sea salt
Add the chopped chocolate and coconut oil to a large heat-proof bowl. Over a double boiler or in the microwave, melt the chopped chocolate and coconut oil together until smooth. Let cool slightly.
4 Ounce semisweet chocolate, coarsely chopped
3/4 Cup unrefined coconut oil
Add the sugar, eggs, and vanilla to the melted chocolate and whisk well to combine. Whisk in the dry ingredients until incorporated, then fold in the chocolate chips, if using. Pour the batter into the prepared baking pan.
1 Cup raw cane sugar
4 Large eggs
1 Teaspoon vanilla extract
4 Ounce semisweet chocolate chips (optional)
Place the pan on the grill grates. Close the lid and bake until a toothpick inserted into the center of the brownies comes out clean, 20-25 minutes. The brownies will be somewhat gooey; continue to baking for 5-10 minutes if you prefer a drier brownie.
Remove the brownies from the grill and let cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days. Enjoy!
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