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Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Semisweet Chocolate Coconut Brownie / Torte Recipe
GF Recipe Summary
Gluten-Free Semisweet Chocolate Coconut Brownie / Torte: Incredible taste and texture in a semisweet rich chocolate brownie / torte with coconut accents.
This is a thicker, denser, chocolaty brownie / torte with a hint of coconut that is excellent served slightly warm or at room temperature. This gluten free recipe holds up well too, and the taste and texture remain fine even after a week in our tests. This recipe would have been in our Gluten-Free & Wheat-Free Gourmet Desserts book, but sadly it didn't make the publication cutoff date — so here it is now!
Gluten-Free Recipe Card and Pictures
1¼ Cups Semisweet Chocolate Chips 1 Can (14 oz) Sweetened Condensed Milk ⅓ Cup Milk (1%) 1 Tablespoon Canola Oil 2 Teaspoon Vanilla 1 Teaspoon Baking Powder ¼ Teaspoon Salt ¼ Cup Glutinous Rice Flour (aka Sweet Rice Flour) ½ Cup Coconut Flour (e.g., Bob's Red Mill) ¼ Cup Cocoa 1 Egg Optional: ¼ Cup Unsweetened Medium Shredded Coconut (e.g., Bob's Red Mill)
In microwave-safe bowl, combine chocolate chips and condensed milk. Microwave on high until melted (approximately 1.5-2 minutes). Stir as needed.
In mixing bowl, combine the melted chocolate/condensed milk mixture, milk, canola oil, vanilla, baking powder, salt, flours, cocoa and the egg; mix for 1 minute on medium speed.
Pour brownie batter into parchment-paper lined, greased, 8-inch round Springform pan. Sprinkle unsweetened medium shredded coconut (optional, as pictured) on top of brownie batter and bake at 375°F for 35 minutes.
Prior to serving, allow to cool until brownie is slightly warm or at room temperature.