Monday, March 2, 2015

Dark Chocolate Coconut Oil Brownies

The minute I saw this recipe, I knew I had to make it. They're brownies- with coconut oil in the title. Therefore, they are automatically winners in my book. 

Coconut oil is a food item / product I use every single day. I say product purposefully because I use it as a beauty product as well. I use it as face lotion, body lotion, and mix it with vitamin E capsules and put it in my hair. It can be mixed with baking soda and peppermint to make toothpaste or swished around in your mouth to whiten your teeth. Since I can't consume dairy, I also use coconut oil in almost all my baking endeavors. Lucky for all of us, it has become a very popular product and can be bought almost anywhere!

These brownies are not for the faint at heart. Since they use unsweetened chocolate, they definitely live up to their name of dark chocolate brownies. They are very rich and almost fudge-like, which means pairing them with some milk, coffee, or ice cream is UH-mazing. If you prefer more of a milk chocolate brownie, use 60-80% dark chocolate instead. 

These brownies also have a distinct coconut flavor due to the fact they they use unrefined coconut oil, which is again, UH-mazing. Since I love coconut (as previously mentioned ranted about), I loved this. Don't be scared if you don't though! Simply switch it out for refined coconut oil, and you will never know it's there.

I decreased the amount of coconut oil from the original recipe, and also replaced part of the all-purpose flour with whole wheat. In the future, I may try to mess with the sugar, but for now I like these brownies just the way they are: full of dark chocolate, coconut goodness. 

P.S- I may have eaten the majority of this pan by myself (don't tell)

Adapted from Pinch of Yum
Makes 12 brownies, 267 calories each


4.5 ounces unsweetened chocolate
1/2 cup + 2 Tbsp unrefined coconut oil*
1 cup brown sugar
3 eggs
1 tsp salt
1/4 cup whole wheat flour
1/2 cup all-purpose flour


1. Preheat oven to 350 F, and line 9x9 or 7x11 glass baking tray with parchment paper
2. Combine chocolate and coconut oil in microwave save bowl. Melt in microwave, stirring every so often to prevent burning.
3. Pour chocolate mixture into bowl with brown sugar, stirring with whisk to combine. Add eggs and stir until mixture is thick.
4. Whisk in salt and flour. Batter with be thick and heavy.
5. Pour batter into prepared pan and smooth top. Bake for 22-25 minutes until edges are set. The less you bake them, the more fudge-like they will be.
6. Let cool in pan. Cut and enjoy! Pairs great with a cold glass of milk, ice cream, or coffee (place a sliced banana on top and you could even call it breakfast)

*for a less coconut-flavored option, use refined coconut oil