These are pretty delicious! Every time I make them I receive lots of compliments. The only complaint I have is the cooking time. When I cook them for 35 minutes the brownie part comes out raw. Runny not gooey. Has anyone else encountered this issue? I find they need more like an hour to cook. They are perfectly gooey and delicious after cooling.
My Passover guests loved these gluten free brownies. I halved the recipe and used an 8x8 inch pan. I used sweetened shredded coconut because this is what I had. To compensate, I did not add any sugar to the egg white. I need to respond to the writer who said it was way too sweet. She used semi-sweet chocolate instead of the 70% specified in the recipe. If she added the same amount of sugar, then of course it would be too sweet. Semi sweet chocolate is only 40-50% cocoa so it will be a lot sweeter. If you follow this recipe, as specified, it is not too sweet. I also think you may want to check if the brownies are ready after 25 minutes to make sure they aren't overcooking. I made mine in a toaster oven and the top was beginning to brown after 20 minutes so I turned the oven down to 350 degrees. They are a little crumbly due to the coconut flour but all my guests said this should be a regular passover dessert.
Also, to the audio did not work on the video.
Simple and so delicious. Perfect Passover (or anytime!) dessert.
Insanely delicious! Coconut macaroons are one of my favorite desserts, Passover or not. Pairing the macaroon top with delicious, fudgy brownies makes for an incredible dessert. This will be on the menu every year from now on.
Very, very sweet, and even used semisweet chocolate chips. Not hard to make, but so sweet I'm not sure I will make it again. The brownies are yummy though.