Mimi’s Gluten Free Nutty Fudgy Indulgent Brownies With Coconut
A nutty fudgy brownie to delight with chocolate and layers of coconut, pecans and cranberries.
Servings Prep Time
16squares 20Minutes
Cook Time
30-35Minutes
Servings Prep Time
16squares 20Minutes
Cook Time
30-35Minutes
Ingredients
Instructions
  1. Preheat over to 350 degrees. With coconut oil grease a 8 x 8 baking pan. Add cocoa to dust baking pan in lieu of flour. Shake off excess in sink.
  2. In medium bowl add melted coconut oil, cocoa, chocolate mint and stir well with spoon.
  3. In same bowl add sugar, salt, egg and coffee liqueur. Stir ingredients until blended well.
  4. To the batter of chocolate love, add almond flour and stir well. Add in pecans, coconut and cranberries to the party and stir well.
  5. With a spoon add batter to baking pan. Using a fork spread batter out to the edges until its evenly divided.
  6. Bake for 30-35 minutes. Do not overbake. When brownies are ready, the edge will pull away slightly. Center is set and wont jiggle is pan is shaken. Allow to cool completely.
  7. Once cooled completely, using a knife run it along the edges of pan gently. Using a knife cut line down the middle of pan. Turn and cut line down the middle of pan. This will yield 4 squares. Cut line down middle of 2 squares. Cut line down the middle of the other two squares. Turn and repeat. Plate on a pretty vintage cake plate.
  8. Lagniappe: I prefer to cut the brownies in half and then shake out to a cutting board. Using a large knife it allows you to deliver a more uniform cut to the brownie.