Gluten-Free Tropical Brownies

A unique and exotic twist on a brownie, these delicious treats are a chocolate lover's dream.

• Ready In: 45 mins
• Serves: 16
• Yields: 16 brownies

Ingredients

• 1⁄3 cup butter
• 4  ounces bittersweet chocolate or 4  ounces  semisweet chocolate, chopped
• 2  ounces  unsweetened chocolate, chopped
• 1⁄2 cup sugar
• 2  eggs
• 2  bananas, mashed
• 2  teaspoons vanilla
• 1⁄3 cup  sweet rice flour
• 1⁄3 cup  rice flour
• 1  teaspoon gluten free baking powder
• 1  pinch salt
• 1⁄2 cup chocolate chips or 1⁄2 cup  yogurt  chips
• 1⁄2 cup coconut
• 16  banana chips (optional)

Directions

1. In saucepan, melt together butter and bittersweet and unsweetened chocolates over medium heat; let cool for 10 minutes.
2. Whisk in sugar.
3. In bowl, whisk eggs, banana and vanilla; whisk into chocolate mixture in 2 additions.
4. In bowl, whisk together flour, baking powder and salt; stir into saucepan just until combined.
5. Scrape into parchment-paper lined 8"x8" pan.
6. Bake in centre of a preheated 350° oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 35 minutes.
7. Transfer to rack.
8. Sprinkle with chocolate/yogurt chips and let stand for 5 minutes; spread to cover top.
9. Spinkle with coconut and press down lightly.
10. With tip of knife, score into 16 squares; top each with banana chip if desired.