I have other brownie recipes I use quite a bit, but this one wins hands down. None of the others work as well when I use cocoa powder - these come out tasting like I used dark chocolate. Most other brownie recipes I've used that call for cocoa just don't taste chocolate-y enough and kinda blah. I might need to retire the others.
In this recipe, I use coconut oil and canola oil in place of the butter, and it could even be made vegan by using egg replacer! They turn out perfect every time, chewy on the sides and bottom, and like a rich fudge in the middle. :D
Step 1: Ingredients
- 5 tablespoons canola/veg oil
- 5 tablespoons melted coconut oil (unrefined - melt then measure for best results!)
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
You can also add 1/2 cup nuts if you like! And as far as cocoa powder, I've used both Hershey's and a nicer Ghirardelli cocoa - the Hershey's makes great brownies, but the nicer cocoa powders make the brownies so much more fantastic!
You'll need an 8x8 baking pan to make these in, and aluminum foil or parchment paper to line it. :) And an oven preheated to 325 F.
I originally found this recipe on smitten kitchen - but modified it so I can eat it! Butter and I don't play well, and adding coconut oil keeps the brownies nice and rich.