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May 15, 2013

coconut oil brownies- you’ll want to get the padlock out.

I’m super excited to share this recipe with you! I haven’t had time since the babe to do a whole lot of baking, but I was in the mood for brownies this weekend and when I found this recipe, I had to try it!

I’ve heard so much about coconut oil and how great and versatile it is. My brother uses it instead of butter on his toast, a girlfriend uses it as a moisturizer, and another friend uses it as a hair mask. I tell you, this stuff is all-purpose!

I came across this recipe on Pinterest and since my huge tub of coconut oil was sitting in my pantry, without being cracked open yet, I figured it was time to put it to work!

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The original tweaked recipe is from Persnickety Plates.

I made just a few small tweaks on top of that:

Ingredients
3/4 cup coconut oil, melted
1 1/4 cup sugar
3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
3 eggs
1 bag dark chocolate chips (I like Nestle, they’re nice big chips!)

Directions
Preheat the oven to 350 degrees. Grease 8 x 8 square baking dish and set aside.

In a microwave safe bowl, melt the coconut oil (about 30 seconds was all mine took).

Add the sugar, flour, cocoa, and eggs. Stir until well combined.

Add the chocolate chips and stir.

Pour the batter into your prepared baking dish and bake for approximately 30-35 minutes (less time if you’re using a 9″ pan).

Let them cool then cut & enjoy.

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One of the best brownie recipes I have tried by far. Most recipes I try are dry and very dense, these are just like the ones I shared earlier in my blog, but require much less work and mess (aka no melting of chocolate)!

 

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