Gluten-Free Fudgy Coconut Brownies

Hi everyone! This recipe is super simple and will delight any gluten-free people you know, or anyone else for that matter! They have an intense chocolate kick, surrounded by a crisp outside and the centre just melts in your mouth. These brownies are epic. To make them even better for a coconut lover such as myself, I used coconut oil instead of butter and added desiccated coconut to the mix. These are at least 10 x better than any store bought brownie I've bought, and the bad rep of gluten free baking ends with this recipe.

If you're not a huge coconut lover, you can either use an unflavoured coconut oil or use butter :)

These are brilliant served at room temperature as an afternoon snack, or warmed up and served with some cream, custard or ice cream as dessert.

Hope you enjoy them as much I do!

Ingredients:

• 125g (1 cup) coconut oil, melted
• 250g (1 cup and 2 tbsp) light soft brown sugar
• 50g (1/2 cup) cocoa powder (the best quality you can afford), plus 1 tbsp for dusting
• 50g (1/3 cup and 2 tsp) ground almonds
• 50g (1/2 cup) desiccated coconut
• 2 medium eggs

Method:

1. Preheat your oven to 180c (160c fan)/355f/gas mark 4. Grease the base of a 20cm square cake tin (I use a silicon baking tray but any should work), then dust with cocoa powder.

2. Break the brown sugar into a fine crumb (it has a tendency to clump), then combine with the melted coconut oil. Whisk until smooth, then add the eggs, cocoa, ground almonds and dessicated coconut.

3. Beat until all of the dry ingredients have been incorporated, then pour into the prepared tray.

4. Bake for 18-22 minutes, until the top feels crisp and when you lightly move the brownies, only the very centre wobbles slightly.

5. Remove from the oven and leave to cool fully before slicing.

6. Serve cold, or hot with cream/custard/ice cream. YUM.

7. Enjoy!