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Gluten-Free & Wheat-Free
Semisweet Chocolate Coconut Brownie / Torte

GF Recipe Summary

Gluten-Free Semisweet Chocolate Coconut Brownie / Torte: Incredible taste and texture in a semisweet rich chocolate brownie / torte with coconut accents.

This is a thicker, denser, chocolaty brownie / torte with a hint of coconut that is excellent served slightly warm or at room temperature. This gluten free recipe holds up well too, and the taste and texture remain fine even after a week in our tests. This recipe would have been in our Gluten-Free & Wheat-Free Gourmet Desserts book, but sadly it didn't make the publication cutoff date — so here it is now!

Gluten-Free Recipe Card and Pictures

Gluten-Free Semisweet Chocolate Coconut Brownie / Torte
1¼ Cups Semisweet Chocolate Chips
1 Can (14 oz) Sweetened Condensed Milk
⅓ Cup Milk (1%)
1 Tablespoon Canola Oil
2 Teaspoon Vanilla
1 Teaspoon Baking Powder
¼ Teaspoon Salt
¼ Cup Glutinous Rice Flour (aka Sweet Rice Flour)
½ Cup Coconut Flour (e.g., Bob's Red Mill)
¼ Cup Cocoa
1 Egg

Optional: ¼ Cup Unsweetened Medium Shredded Coconut (e.g., Bob's Red Mill)


In microwave-safe bowl, combine chocolate chips and condensed milk. Microwave on high until melted (approximately 1.5-2 minutes). Stir as needed.

In mixing bowl, combine the melted chocolate/condensed milk mixture, milk, canola oil, vanilla, baking powder, salt, flours, cocoa and the egg; mix for 1 minute on medium speed.

Pour brownie batter into parchment-paper lined, greased, 8-inch round Springform pan. Sprinkle unsweetened medium shredded coconut (optional, as pictured) on top of brownie batter and bake at 375°F for 35 minutes.

Prior to serving, allow to cool until brownie is slightly warm or at room temperature.

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