Gluten Free Coconut, Chilli and Ginger Brownie

Gluten Free Coconut, Chilli and Ginger Brownie

1 cup caster sugar
1 cup unsalted butter (softened)
4 eggs
250g dark chocolate
1 cup shredded coconut
1/2 cup gluten free flour
2 tsp vanilla essence
chilli flakes (your own desired amount)
ground ginger (your own desired amount)


1. Place the sugar and softened unsalted butter into a large mixing bowl and beat until creamy
2. Crack in one egg at a time to the creamed sugar and butter and whip
3. Melt the chocolate either using the microwave (break the chocolate into small bits, place in a microwave safe bowl and place into microwave on high heat for 1 min blasts, at the end of each min stir and repeat until the chocolate has completely melted) or on a Bain-marie (glass or steal bowl covering a saucepan of hot water on a medium heat, place the chocolate in and stir until completely melted)
4. Once chocolate is melted, pour and whip into the mixture
5. Add in the vanilla and the spices ensuring to mix completely
6. Fold in the gluten free flour to the mixture making sure it is fully incorporated into the mixture
7. Fold in the shredded coconut until evenly mixed
8. Pour the mixture into a prepared baking dish lined with grease proof baking paper and make sure to spread the mixture evenly
9. Place into a warm oven at 150 degrees C for 50-60 min until the top is crisp and cracking
10. Once baked remove from oven and allow to cool for 5-10 min before removing it from the baking dish
11. Cut into desired size pieces and serve

This goes really well with vanilla ice-cream or freshly beaten cream.

Leaving a piece of the next day and placing it into the fridge over night is a treat!!


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