Gluten-Free Dairy-Free Coconut Brownie Recipe – Kosher for Passover, Too!

This fudgy gluten-free dairy-free coconut brownie recipe is also kosher for Passover!

Ingredients

Brownie Layer

• 1 cup butter or coconut oil
• 8 oz. dark chocolate, chopped
• 1 cup sugar
• 4 eggs (large)
• 1/4 cup light brown sugar, packed
• 2 tablespoons unsweetened cocoa
• 1 tablespoon vanilla extract
• 1 teaspoon instant espresso granules
• 1 teaspoon salt
• 1 cup coconut flour (We used Bob’s Red Mill)
• 1 cup milk chocolate chips (or dairy-free alternative)

Coconut Topping

• 4 large egg whites
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 4 cups unsweetened coconut

Directions – Brownie Layer

1. Line a 13×9 inch baking pan with parchment paper. Leave excess paper on all sides.
2. Place dark chocolate and butter or coconut oil into a microwave safe bowl. Heat in 30 second increments until smooth. DO NOT OVERHEAT. Set aside.
3. In a large bowl, add the eggs, granulated sugar, brown sugar, vanilla, cocoa, salt, and espresso granules and mix until smooth. Whisk in the warm chocolate mixture until smooth.
4. Fold in coconut flour just until combined, and then fold in the chocolate chips. Pour batter into the parchment-lined pan and spread into an even layer.
5. Refrigerate for 60 minutes.

Directions – Coconut Layer

1. Preheat oven to 375 degrees. Using a stand mixer or hand mixer on medium speed, beat the egg whites until frothy (1-2 minutes).
2. With the mixer still running, gradually add the granulated sugar, vanilla, and salt. Beat until stiff peaks form.
3. Add the coconut and beat on low speed until just combined – about 30 seconds. Spread the coconut mixture evenly on the refrigerated brownie layer.
4. Bake until the brownies are just set, and the top begins to brown – about 30 minutes. Let cool completely, or refrigerate before cutting. Remove from pan and slice into 24 servings.

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