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Baked Chocolate Coconut Brownies

Amanda Haas


Baked Chocolate Coconut Brownies

Prep Time

15

Minutes

Cook Time

25

Minutes

Serves

4 - 6

People

Effort

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What's this?

These easy-to-make chocolate coconut brownies by Amanda Haas are gluten-free and full of sweet wood-fired flavor.

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 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

Steps

  • 1

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
  • 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.
  • 8

    Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days. Enjoy!