Friday night our wonderful neighbors had a going-away shindig for us. We live on a cul-de-sac so everyone on our street met out in the circle with yummy things to share a great picnic dinner. Sad to say, some of the neighbors we met for the first time. We have talked for five years about having a neighborhood BBQ or something and it just never happened. Still, THANKS Ruth, Caren, Mary, Regina and everyone else who helped plan and came. It was really fun. I’m even more sad now to leave here. Sigh!
I made my Gluten Free Almond Joy Coconut Brownies to share. These turned out even better than before.
The brownies were darker, fudgier and the coconut—BETTER, thicker and gooier. I’ll repost the recipe with my changes. And I’ll tell you these coconut filling changes weren’t without using the amazing knowledge of a fabulous blogger that makes me laugh and drool at least weekly. It’s Liz at Cake or Death?. LOVE. HER. When I first made these brownies back in January, I used coconut oil in place of the butter and coconut flour instead of all purpose flour. Then I just threw some coconut and almonds in the middle. They were great! Then a few weeks ago, while on a month-long coconut kick, Liz posted some Mounds Brownies and I just couldn’t resist trying her coconut filling in my brownies. Liz (who is a real-life pastry chef and always dolls her goodies up so nicely) added sweetened condensed milk to the coconut which made for a perfect gooey, chewy center. I’ll never go back to my “old” way. These are darker because all I had was Hershey’s Special Dark cocoa. You could use any cocoa, but I really liked the darker flavor in these. I forgot to use coconut oil, but I think the butter is what made them fudgier.
Almond Joy Coconut Brownies (Gluten Free), by Katrina Smith
1/2 cup cocoa powder (I used Hershey’s Special Dark Cocoa)
1/2 cup (1 stick) unsalted butter
2 large eggs, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup coconut flour (could use 1/4 cup all purpose flour if you’re not going for gluten free)
2 cups shredded, sweetened coconut
2/3 cup sweetened condensed milk
2/3 cup toasted, chopped almonds
Preheat oven to 325 degrees. Line 8x8 inch square baking pan with foil, spray lightly with cooking spray.
Melt butter and cocoa in a saucepan over medium heat. Remove from heat. Whisk together well. Let sit 3 minutes. Whisk in eggs one at a time. Add sugar and vanilla. Fold in salt and flour until combined. Spread half the batter evenly in pan. Combine coconut, salt and condensed milk in a bowl. Spread dollops of coconut mixture over the brownie batter. Sprinkle on chopped, toasted almonds. Put remaining brownie batter in zip top plastic bag. Snip off corner of bag. Drizzle remaining batter over the coconut/almond layer. (This ensure more even spreading of the remaining batter.) Smooth carefully with a knife once the batter is drizzled. Bake 20-25 minutes, until toothpick inserted in center comes out with just a few crumbs. Let cool on cooling rack to room temperature. Then chill for a few hours. Cut into desired size bars.
I’m glad I made these because even our neighbors who eat gluten-free got to have a treat! These are great—gluten-free or not! Ruth took lots of pictures of the evening and I can’t wait to see them. Thanks, again, Ruth!