Coconut Oil Brownies
It is nearly impossible to keep up with diet fads and healthy food trends these days. Unless you’re a nutritionist or dietician, it’s a pain to even attempt to sort through the hoards of conflicting information on fats, sugars, carbs, and everything in between. Recently it seems coconut oil is the latest in the health (and even beauty) craze. Some have applauded virgin coconut oil for its supposed health-benefiting properties. However, some say that coconut oil is still a fat and should be avoided. It seems as though those nutrition peeps in lab coats need to figure out more conclusively what the heck coconut oil does inside of our bodies. Until then, if you’re like me and have a bottle of expensive coconut oil that you don’t want to go to waste, whip up a batch of these brownies. If you want to avoid butter for personal and/or health reasons, these brownies are just as delicious and wonderful as brownies made with butter. Promise!
Taste: Ultra chocolatey with just the slightest hint of coconut. I think these brownies actually smell more like coconut than they taste like coconut interestingly enough.
Texture: Rich and fudgy and chewy.
Ease: Way quick and easy.
Appearance: Seriously, who can say no to a brownie? They just look fudgy and chocolatey and amazing.
Pros: Maybe healthier than brownies made with butter? Still not 100% sure on that… but if you can’t have butter these are perfect for you. You could use a vegan chocolate and egg replacer to veganize this recipe.
Would I make this again? Yes, I still have a bunch of coconut oil to use and I haven’t worked up the courage to try a DIY beauty recipe with it yet.
Coconut Oil Brownies
Yield: 16 brownies
2 ounces bittersweet chocolate, melted
1/2 cup virgin coconut oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
In a large bowl combine the melted chocolate, coconut oil, granulated sugar, brown sugar, eggs, and vanilla. Add the flour, cocoa powder, salt, and baking soda and stir until just combined. Pour the batter into the prepared baking pan and bake for about 20 minutes or until the brownies are set but still moist.
Let cool completely before cutting into squares and serving. Brownies may be stored in an airtight container at room temperature for up to 3 days.
Recipe by Tessa of Handle the Heat