8 Servings
40 Minutes
Allergens
Great for layering, or slice it up with a scoop of your favorite frozen dessert.
This recipe is part brownie, part cake, totally gluten-free and delicious. If you love coconut and chocolate, this is the dessert for you.
Preheat oven to 350 degrees Fahrenheit.
Melt butter in a sauce pan over a medium-low heat. Add chocolate chips and fully melt, careful not to burn. Let cool.
In a large bowl, combine all dry ingredients.
In a mixing bowl, combine liquid ingredients. Temper the egg mixture with some of the melted chocolate and then slowly add in the remaining amount.
Add the wet mixture to the dry.
Spread the mixture in a nine-inch spring cake pan. Bake for 30 minutes until a toothpick comes out clean.
Remove from oven and let cool before serving.
This recipe originally appeared on FromtheGrapevine.com.
