Friday, July 27, 2012

Chocolate Brownies

One of the recipes that I have been working on for a while has been chocolate brownies that are moist yet have that little crust that brownies are supposed to have.  Having to eat dairy-free I'm kind of scared to use brownie mix and have you looked at the side of a box of brownie mix and seen the long list of ingredients?  It's such a pain trying to decipher what half of the ingredients listed are and I think I'm coming to the conclusion that if I can't pronounce it should I really eat it?

Like I said I've been working on this recipe for about a month and it seems every time I would try it would end in disaster.  I used melted coconut oil and it really had a sweet coconut flavor to it, I used less sugar and it was spongy, just to name a few.  Last night I had a hankering for brownies and decided why not try it again?  So I enlisted the assistance of MJ my little chef/taste tester and the below recipe is what we came up with.  The greatest thing was when I pulled the brownies out of the oven and we were able to take a taste and MJ smiled and said "Mama theses good!!"

The Victory Dance!!!

These brownies are easy and very delicious.  Enjoy!!


1/2 cup vegetable oil
3/4 cup granulated sugar
1 tsp vanilla extract
2 eggs
1/2 cup unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/4 cup flaked coconut

1.  Preheat oven to 350*.  Grease a baking pan, couldn't find my round cake pan so I used a loaf pan, or line it with parchment paper.

2.  In a medium bowl, mix together the oil, sugar, and vanilla.

3.  In another bowl, combine flour, cocoa powder, baking powder, and salt.

4.  Gradually combine the flour mix into the egg mixture until well blended and then fold in the coconut.  Pour into the greased pan and bake for 20 to 25 minutes or until brownies begin to pull away from edges of pan.

5.  Let cool on wire rack before cutting into squares.

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