SEMISWEET CHOCOLATE COCONUT BROWNIE 
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.
Ingredients
Semisweet Chocolate Chips
: 1 1/4 cups
Sweetened Condensed Milk
: 1 Can (14 oz)
Milk (1%)
: 1/3 Cup
Canola Oil
: 1 tbsp
Vanilla
: 2 tsp
Baking Powder
: 1 tsp
Salt
: 1/4 tsp
Glutinous Rice Flour (aka Sweet Rice Flour)
: 1/4 cup
Coconut Flour
: 1/2 cup
Cocoa
: 1/4 cup
Egg
: 1
Method
- 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° for 35 minutes.
- Prior to serving, allow to cool until brownie is slightly warm or at room temperature.