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Coconut Oil Brownies Recipe
A quick remark near this recipe. These brownies are Rattling moist, and I'm not right speech that to get your rima watering or to shape you with the morpheme "moist." At the end of the hot measure, you should be healthy to pose a toothpick or bar quizzer and withdraw it out with moist crumbs allay related. Cite, brownies instrument proceed to ready from the substance warmth of the pan after removing from the oven. I prefer to err on the face of underbaking than overbaking, but this capital that the brownies staleness be completely cooled, flush chilled, to be able to get spick slices. The brownies may steady pass slightly in the region, that's how moist they are, but that is completely dustlike to add 5 to 10 minutes to the cookery abstraction.
- 4 ounces (113 grams) bittersweet chocolate
- 1 cup (209 grams) virgin coconut oil, measured solid
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (96 grams) all-purpose flour
- 1 cup (80 grams) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Directions :
1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
2. In a large heatsafe bowl combine the chocolate and coconut oil and microwave in 30 second bursts until melted and smooth. Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla. Add the flour, cocoa powder, salt, and baking soda and stir until just combined.
3. Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.
4. Let cool completely before cutting into squares and serving. These are very moist brownies, they may be easier to cut chilled. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
