Baked Chocolate Coconut Brownies

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  

  Grill: 350 ˚F

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• 2

  Grease a 9x9 inch baking pan and line with parchment paper.

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• 3

  Combine the flour, cocoa powder and salt in a medium bowl. Set aside.

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  Ingredients

  • 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

  In a double boiler or microwave, melt the chopped chocolate and coconut oil. Let cool slightly.

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  Ingredients

  • 4 Ounce semisweet chocolate, coarsely chopped

  • 3/4 Cup unrefined coconut oil

• 5

  Add the sugar, eggs and vanilla. Whisking until well combined.

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  Ingredients

  • 1 Cup raw cane sugar

  • 4 eggs

  • 1 Teaspoon vanilla extract

• 6

  Whisk in the flour mixture and fold in the chocolate chips. Pour into the prepared pan.

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  Ingredients

  • 4 Ounce semisweet chocolate chips, optional

• 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.

  

  Grill: 350 ˚F

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• 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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