Sunday, April 28, 2013

Coconut Oil Brownies [high-alt recipe]

Don't you want to just faceplant into this deliciousness?

I've been on the Coconut Oil bandwagon for about a year now. It started with popcorn and stir-fry, then soon became my go to moisturizer for winter-cracked skin and lips, then added to baking soda for spa worthy face masks as well as a deep conditioner for my hair...and now this. In my brownies. As a substitute for BUTTER (my sister and I get all Paula Dean with butter especially in baked goods so this is big!) But oh this is good stuff right here.

I LOOOVVEE chocolate and coconut together and the coconut oil adds just a hit of it's flavor so I'm a go with that. Also coconut oil is overall better for you so when I  you eat 5 of these brownies  you won't feel as guilty. So from now on brownies made with coconut oil will always be a yes for this girl.

(Oh and this is a High-Altitude recipe since we need that sort of thing here in Flag. I don't know why I haven't posted more h.alt. recipes on here since its such a big part of cooking up here...I'll try to give you more of them if you are interested.)

Coconut Oil Brownies [h. alt.]
makes 9x9 pan. adapted from here.

1 cup White Sugar
1/2 cup Brown Sugar (loosely packed)
3/4 cup Coconut Oil melted
1 1/2 tsp Vanilla Extract
3 eggs
7/8 cup All-Purpose Flour
1/2 cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Salt (for a taste closer to "Salted Chocolate" use course sea salt)
1/2 cup chocolate chips

Preheat oven to 350 degrees.
Mix sugars, coconut oil, and vanilla in a large bowl until well combined. Add the eggs one at a time and mix each until combined.
Fold the flour, cocoa, baking powder, and salt into the sugar-egg mixture. Then fold in the chocolate chips.
Pour into a greased 9x9 pan. Bake for 30-40 minutes.


  1. send me some to tempe!

  2. 7/8 cup of flour? How about 3/4 cup plus 1/8 cup (or 2 Tbsp)? Is that the correct amount?


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