Toasted Almond Coconut Fudge Brownies, GF

By MaryEllen

These gluten-free brownies are based on almond flour that has been toasted for extra flavor. They are rich, moist and fudgy and will satisfy any chocolate craving.

Ingredients

• ngredients:
• 1 cup (96 g) almond flour, such as King Arthur Flour
• 2/3 cup (75 g) unsweetened grated coconut, plus extra
• 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
• 6 ounces (170 g) bittersweet chocolate, preferably 70% to 72%, finely chopped
• 1 cup (198 g) sugar
• 1/4 cup (21 g) sifted Dutch processed cocoa
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 3 large eggs, at room temperature
• 1/2 teaspoon salt

Preparation

Step 1

Preparation:

Position rack in center of oven. Preheat oven to 350°F/180°C. Line an 8-inch (20 cm) square pan with aluminum foil or parchment paper, then coat foil or paper with nonstick spray; set aside.
Stir together the almond flour and 2/3 cup (75 g) coconut and spread out on a baking sheet pan. Toast in oven for a few minutes or just until starting to color, but do not let it brown too much. Cool.
Meanwhile melt the butter and chocolate together in top of double boiler or in microwave-safe bowl. (We like to use a bowl large enough to make the whole recipe to reduce clean up). Whisk in sugar and then cocoa, vanilla and almond extract until well combined. Cool slightly if still very warm. Whisk in eggs one at a time until combined. Stir in toasted almond flour/coconut mixture and salt. Scrape into prepared pan. Sprinkle a little extra un-toasted coconut on top of brownies.
Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pan on rack for at least 20 minutes; remove foil or paper and place directly on rack to cool completely. Cut into a 4x4 grid into 16 bars. Brownies will keep in airtight container at room temperature for up to 3 days or refrigerated for about a week.