Gluten-Free Coconut Fudge Brownies

From Ancient Heritage Cookies, the PERFECT gluten-free brownie.
These deeply chocolate, moist, rich brownies made with unsweetened coconut, coconut milk, and coconut flour are perfect. If I had to pick one cookie as my favorite, this would be it. Plus, they are gluten-free! Coconut flour absorbs a lot of moisture, so weigh or measure carefully and don’t omit the coconut milk.

Gluten-Free Coconut Fudge Brownies
Makes 16 brownies

3/4 cup coconut flour (84 grams)
1/2 teaspoon baking powder
1/8 teaspoon salt
3 ounces unsweetened chocolate (85 grams)
8 tablespoons (1 stick) unsalted butter (113 grams)
3 large eggs, room temperature
1 cup granulated sugar (200 grams)
1/4 cup stirred unsweetened coconut milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup shredded, unsweetened coconut, coarsely chopped (40 grams)
3/4 cup bittersweet (60% cacao) chocolate chips (122 grams)

Preheat the oven to 350°F/180°C/Gas Mark 4. Line an 8- x 8-inch baking pan with aluminum foil, leaving an overhang of about 2-inches on two opposite edges. Cut a piece of parchment paper to fit the bottom. Lightly oil parchment and sides of pan.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In the top of a double-boiler, over simmering water, melt unsweetened chocolate and butter. Stir constantly until chocolate and butter are fully combined, and mixture is smooth. Set aside and cool about 5 minutes.

In the large bowl of an electric mixer, with speed set to high, beat eggs for 2 to 3 minutes, until light and foamy. Add sugar, coconut milk, and vanilla. Beat 1 to 2 minutes, until light and fluffy. Reduce mixer speed to low. Add chocolate mixture. Mix until combined. Add flour mixture. Mix until combined. Stir in coconut and chocolate chips.

Spoon the batter evenly into prepared pan. Smooth the top. Bake for 20 to 25 minutes, until the top is firm to touch and faintly cracked. It will pull away from the sides of the pan just slightly. Don’t overbake. Remove from oven, place on cooling rack, and cool completely in pan. Lift uncut brownies out of pan using foil overhang. Cut into 16 servings.

Store cookies in an airtight container, at room temperature or in the refrigerator, for up to 5 days.

Baker’s Note: For a sweeter cookie, use semi-sweet chocolate chips.