su-Chocolate Cherry Coconut Brownies

Photo: Thomas J. Story

Yields Makes about 36 (serving size: 1 brownie) Total Time 1 hr
AuthorAmanda Haas, culinary director of Williams-Sonoma

Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). Although you can use all-purpose wheat flour, gluten-free flour (in combination with coconut oil) makes these brownies more tender and luscious. Let chill overnight for a firmer, easier-to-cut brownie.

How to Make It

Step 1
1

Preheat oven to 350°. Oil a 9- by 9-in. baking pan and line bottom with a sheet of parchment paper large enough to come up 2 opposite ends of pan and hang over sides. Put cherries in a small bowl and pour in liqueur. Let soak 30 minutes. Meanwhile, toast coconut on a rimmed baking sheet until golden, 3 to 5 minutes.

Step 2
2

Meanwhile, in a microwave-safe bowl, melt 3/4 cup chocolate chips with the coconut oil, heating in 20-second bursts and then stirring, until chocolate is 3/4 melted. Stir until melted, then cool slightly.

Step 3
3

Whisk flour, cocoa powder, and salt together in a medium bowl. Add sugar, eggs, and vanilla to melted chocolate and whisk to mix. Whisk in flour mixture. Drain cherries (save liqueur for cocktails). Stir cherries and remaining 3/4 cup chocolate chips into batter.

Step 4
4

Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let brownies cool (or chill), then lift out using parchment paper and cut into 1 1/2-in. squares.

Step 5
5

Arrange brownies on a serving tray and top with coconut flakes.

Step 6
6

*Virgin coconut oil is cold-pressed, isn't hydrogenated, and has a clean, sweet taste. Find it, along with coconut flakes, at well-stocked grocery stores.

Step 7
7

Make ahead: 3 days, chilled airtight.

Ingredients

 3/4 cup dried sour cherries
 3/4 cup orange liqueur, such as Grand Marnier
 1/4 cup large unsweetened coconut flakes*
 1 1/2 cups semisweet chocolate chips, divided
 3/4 cup unrefined (virgin) coconut oil*
 1/2 cup gluten-free flour, such as Cup4Cup or Bob's Red Mill
 1/4 cup Dutch-process unsweetened cocoa powder
 1/2 teaspoon fine sea salt
 1 cup turbinado sugar (raw cane sugar)
 4 eggs
 1 teaspoon vanilla

Directions

Step 1
1

Preheat oven to 350°. Oil a 9- by 9-in. baking pan and line bottom with a sheet of parchment paper large enough to come up 2 opposite ends of pan and hang over sides. Put cherries in a small bowl and pour in liqueur. Let soak 30 minutes. Meanwhile, toast coconut on a rimmed baking sheet until golden, 3 to 5 minutes.

Step 2
2

Meanwhile, in a microwave-safe bowl, melt 3/4 cup chocolate chips with the coconut oil, heating in 20-second bursts and then stirring, until chocolate is 3/4 melted. Stir until melted, then cool slightly.

Step 3
3

Whisk flour, cocoa powder, and salt together in a medium bowl. Add sugar, eggs, and vanilla to melted chocolate and whisk to mix. Whisk in flour mixture. Drain cherries (save liqueur for cocktails). Stir cherries and remaining 3/4 cup chocolate chips into batter.

Step 4
4

Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let brownies cool (or chill), then lift out using parchment paper and cut into 1 1/2-in. squares.

Step 5
5

Arrange brownies on a serving tray and top with coconut flakes.

Step 6
6

*Virgin coconut oil is cold-pressed, isn't hydrogenated, and has a clean, sweet taste. Find it, along with coconut flakes, at well-stocked grocery stores.

Step 7
7

Make ahead: 3 days, chilled airtight.

Chocolate Cherry Coconut Brownies