Photo: Thomas J. Story
Total Time
1 Hour
Makes about 36 (serving size: 1 brownie)

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

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

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

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

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

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

Step 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

Make ahead: 3 days, chilled airtight.

The Anti-Inflammation Cookbook (Chronicle Books, 2016)

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Ratings & Reviews

Better than the other

November 25, 2016
Fantastic brownies. Even if you don't eat gluten free, you will love these. I love that the "fat" called for is coconut oil. You won't miss the butter, believe me