Coconut Oil Brownies
Did you know you can use coconut oil instead of vegetable oil to make delicious brownies?
Not only will you get the health benefits of coconut oil
over vegetable oil, but a brownie made with coconut oil has a richer taste and texture that is more similar to fudge than a traditional cake brownie. Coconut oil brownies can be made vegan or gluten-free.
If you are using quality, 100% natural coconut oil then it should be in liquid form at just above room temperature, but solid below room temperature. In cold conditions, warm the coconut oil up with warm water to prevent lumps from forming in the brownies.
Coconut Oil Brownie Recipe
5 ounces high quality 60-70% cocoa dark chocolate
1 cup light brown sugar (not packed)
1/2 cup almond meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla*
1/2 cup chopped cashews or shredded coconut, if desired
Dark chocolate chips for the top, if desired
Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper. Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)
In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.
If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.
Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack when done baking.
Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.
While some people prefer plain, chocolate brownies, others find it fun to add chocolate chips, cashews, chia seeds, or even shredded coconut. Each element adds it's own flavor to the mix as well as nutritional factors. For gluten-free brownies, use sorghum flour and for vegan brownies or those with egg allergies, simply leave out the eggs.