These easy-to-make chocolate coconut brownies by Amanda Haas are gluten-free and full of sweet wood-fired flavor.
How many people are you serving?
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
Grease a 9x9 inch baking pan and line with parchment paper.
Combine the flour, cocoa powder and salt in a medium bowl. Set aside.
In a double boiler or microwave, melt the chopped chocolate and coconut oil. Let cool slightly.
Add the sugar, eggs and vanilla. Whisking until well combined.
Whisk in the flour mixture and fold in the chocolate chips. Pour into the prepared pan.
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.
Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up