#Choctoberfest continues with these fudge brownies. I am a cookie girl at heart but sometimes a girl needs a brownie. As I was thinking about what kind of chocolate recipes I wanted to share with you, brownies kept coming to mind.
These brownies are super dense and fudge like. If I am going to have a brownie it better be fudgy and decadent.
Trying to be a bit health conscience I swapped out the butter with coconut oil. This oil from Barlean's is flavored like butter so you cannot tell that these brownies were made with anything different. You get all of the benefits of using coconut oil and the great taste of butter.
Barlean's has all sorts of healthful products to amp up your nutrients by incorporating them in your everyday eats. Even Mr. J was using some to "butter" his toast.
Now I am just dreaming about taking one of these brownies and adding some of that hot fudge sauce from yesterday.
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: bake dessert chocolate brownies
Ingredients (24 brownies)
- 4 large eggs
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon vanilla extract
- 1 cup Barlean's Butter Flavored Coconut Oil
- 2 1/4 cups sugar
- 1 1/2 cups All-Purpose Flour
- 2 cups chocolate chips
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes.
As the egg mixture is mixing melt the coconut oil. In a medium-sized microwave-safe bowl melt the coconut oil until it becomes liquid, then add the sugar and stir to combine. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not boiling; it'll become shiny looking as you stir it. (Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.)
Add the hot coconut oil/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.
Remove them from the oven and cool thoroughly on a rack before cutting and serving.
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