I love to bake in fact I have a bit of a fetish about it. There is nothing lovelier than the smell of fresh baking cakes, cookies, brownies etc. flowing through the house, and nothing is more impressive to guests when you say “I made this myself” not to mention it tastes better than anything you could buy at the shops.
I have a few friends with gluten intolerances; one has Crohn’s Disease, the other who is celiac. They tell me lot of the pre made gluten free stuff can be far too sweet, and tastes a bit on the cardboard side so I decided to see what I could do for them and came up with this delicious recipe: Raspberry, Coconut and White Choc Chunk Brownies. Yep, you heard it right and it is so easy and so yummy – people will be shocked when you tell them that it is gluten free.
Using a high cacao (at least 70%) chocolate and the fresh raspberries gives a nice rich bittersweet slightly sour flavour which balances out the sugar and white chocolate beautifully. This makes a large quantity but you can easily half the recipe to make a smaller amount, but it also freezes well.
Every time I make these brownies I have people prostrate themselves at the feet of the baking goddess that I am, so if you want to win friends and influence people, I suggest whipping up a batch and if you want to serve them at a posh dinner party, just top with a chocolate ganache, serve with premium vanilla ice cream, and be prepared to be bowed down to.
Raspberry, Coconut and White Choc Chunk Brownies
- 300g Butter
- 250g good quality Dark Chocolate (I use Whittaker’s Dark Ghana chocolate from New Zealand or Cadbury’s old gold 70% cacao)
- 6 extra large free range eggs (min weight 59g)
- 2 tsps vanilla extract
- 1 ¼ tsp salt
- 2 cups dark brown sugar
- 1 ½ cups gluten free self raising flour ( I use ‘Has NO’ brand from Aldi)
- 1 cup Cocoa
- 2 x 250 packets white chocolate chips
- 225g packet moist coconut flakes
- 2 cups frozen raspberries
- Preheat a fan forced convection oven on the fan bake setting to around 150 deg Celsius ( I find with things like brownies and mud cakes cooking for longer on a lower temperature gives a better result)
- Line a large 20x 35 cm brownie pan with a little oil and baking paper
- In a double boiler place Butter, roughly chopped chocolate, sugar and vanilla and cocoa and melt together stirring regularly till smooth glossy thick liquid put aside.
- In a large mixing bowl mix together beaten eggs, then add cooled chocolate mixture and beat thoroughly with a whisk.
- Add combined flour and salt whisk again till smooth then add white chocolate chips and coconut then stir through.
- Pour into pan, and then press the frozen raspberries evenly into the mixture place in preheated oven for about 45min.
- Cool on counter with a clean tea towel on top then transfer to the fridge overnight.
If you can bear to keep your fingers away, gluten free baked goods taste better when they have time to settle fully for at least 12 hours.
Want to see more of Miss Jo’s recipes? Check her out on Instagram: @missjowashere