Yes, These Toasted Almond Coconut Fudge Brownies Are as Fabulous as They Sound
These Toasted Almond Coconut Fudge Brownies contain almond flour, so they are gluten-free, but we took it a step further and toasted the coconut and the almond flour together before incorporating into the batter and the results are to die for.
Make sure to use fine almond flour made from blanched almonds; we like King Arthur Flour’s Almond Flour. Other almond flours or almond meals might be coarser in texture and also if they are made from skin-on almonds the texture will be dryer and not as refined in the finished brownie.
Almond Flour is Low FODMAP?
As with so much of the low FODMAP diet, it often comes down to amounts. Serving size, serving size, serving size! When you look up Almond Flour on the Monash University app, it has a Red Light next to it, indicating that it is high in FODMAPs in the servings size they indicate, which is 1/2 cup (48 g).
Because that Red Light is staring at you, you might not think to click on the ingredient in the app to explore further. Guess what? In serving sizes of 1/4 cup (24 g) it is Green Light allowed! And since we suggest a serving size of one brownie for this recipe, the FODMAPs remain low.
Watch your serving sizes and you should be OK with the FODMAPs from the almond flour, chocolate, cocoa and coconut combined. Of course these are rich and we recommend them as a treat in the serving size specified and not as an everyday indulgence. And as always, listen to your gut!
Toasted Almond Coconut Fudge Brownies
These gluten-free brownies are based on almond flour that has been toasted for extra flavor. They are rich, moist and fudgy and will satisfy any chocolate craving.
Low FODMAP Serving Size Info: Makes 16 brownies; serving size 1 brownie
- 1 cup (96 g) almond flour, such as King Arthur Flour
- 2/3 cup (75 g) unsweetened grated coconut, plus extra
- 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
- 6 ounces (170 g) bittersweet chocolate, preferably 70% to 72%, finely chopped
- 1 cup (198 g) sugar
- 1/4 cup (21 g) sifted Dutch processed cocoa
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 large eggs, at room temperature
- 1/2 teaspoon salt
- Position rack in center of oven. Preheat oven to 350°F/180°C. Line an 8-inch (20 cm) square pan with aluminum foil or parchment paper, then coat foil or paper with nonstick spray; set aside.
- Stir together the almond flour and 2/3 cup (75 g) coconut and spread out on a baking sheet pan. Toast in oven for a few minutes or just until starting to color, but do not let it brown too much. Cool.
- Meanwhile melt the butter and chocolate together in top of double boiler or in microwave-safe bowl. (We like to use a bowl large enough to make the whole recipe to reduce clean up). Whisk in sugar and then cocoa, vanilla and almond extract until well combined. Cool slightly if still very warm. Whisk in eggs one at a time until combined. Stir in toasted almond flour/coconut mixture and salt. Scrape into prepared pan. Sprinkle a little extra un-toasted coconut on top of brownies.
- Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Cool pan on rack for at least 20 minutes; remove foil or paper and place directly on rack to cool completely. Cut into a 4x4 grid into 16 bars. Brownies will keep in airtight container at room temperature for up to 3 days or refrigerated for about a week.
- Unlike many other baked goods, these brownies stay moist for a long time, making them a perfect choice for entertaining, bake sales or for when you need to bake ahead.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.