Gluten-Free Semisweet Chocolate Coconut Brownie / Torte: Incredible taste and texture; 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 didn't make the cutoff date.
Text Version of Gluten-Free Recipe
Ingredients
1¼ Cups Semisweet Chocolate Chips
1 Can (14 oz) Sweetened Condensed Milk
1/3 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)
Directions
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° for 35 minutes.
Prior to serving, allow to cool until brownie is slightly warm or at room temperature.
