Best (GF) Coconut Pecan Brownies Ever

gluten free dark chocolate brownie with pecans and coconut
Gluten free dark chocolate brownie with pecans and coconut

I don’t have a big sweet tooth. Ask my family. I’d much rather indulge in salty fatty treats any day. Bring on the fries and the Pringles and the chili cheese Fritos. And most of you are well aware by now of my strong opinions about the superiority of savory breakfast. You can keep your waffles and pancakes and danish, I’ll be over here with the eggs, bacon and potato crowd.  I’m just a savory girl.

When the rare yen for sweets appears, I do enjoy key lime pie, blackberry pie and a soft, perhaps even underbaked cookie with tons of stuff in it (the more the better).

But brownies. Brownies are my best loved sweet treat of all time. As such, I always have one eye open for a good recipe. Not that I’m gonna follow it! But I like getting ideas. I had a lot of fun tinkering with this one and the result was better than expected. Might be my favorite brownie ever, and that’s saying something!

Fight me if you don’t think these are the richest, chocolatiest, nutty nuggets of awesomeness ever. Look at that crackly top and fudgy center! And, they happen to be gluten free! Warning: must love coconuts and pecans if you’re gonna try this one.

gluten free dark chocolate brownie with pecans and coconut
Ready for her close-up

1/2 cup butter (cow or vegan), softened

1 cup granulated sugar

1 egg

1 tsp each vanilla and coconut extracts

1/2 cup dark chocolate cocoa powder

1/2 cup oat flour

1/2 tsp baking powder

1/2 cup shredded coconut (sweetened or not, depends on your taste)

1/2 cup dark chocolate chips

1/2 cup chopped pecans

Preheat to 350.

I use a stand mixer for most things because I have one and I’m lazy, but you could certainly mix this by hand as well.

Cream butter and sugar together.

Add egg, coconut and vanilla extracts and cocoa powder, mix thoroughly.

Add oat flour and baking powder and mix briefly til combined.

Stir in coconut, chocolate chips and nuts.

Spread batter in a well-greased 8×8 glass baking dish. Could also use parchment to line pan.

Bake at 350 for 25-30 minutes. Center will still be slightly gooey.

Best if left to cool completely before cutting. I like them refrigerated.

I keep small chunks in a bag in the freezer for whenever that sneaky sweet tooth strikes.