I am on a dairy and soy free diet because Santiago has milk allergies, this has put me on the fast lane to weight loss, but also on a tight spot for indulging. Since we cook most everything from scratch it has been not too hard to come up with ways to replace dairy, but the lack of milk in my baked goods has made them somewhat dry and not as rich and unctuous, not so satisfying. That is until I decided I wanted brownies for my husband’s birthday, and since I do not have a lot of time or patience lately, I decided for a very simple recipe. My recipe uses coconut oil, whole wheat and, as usual, less sugar than regular recipes.
You will need:
Nonstick vegetable oil spray
1/2 cup coconut oil, melted
1/2 cup sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/3 cup whole wheat flour
1/2 cup coconut oil, melted
1/2 cup sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/3 cup whole wheat flour
Preheat oven to 325°. Line an 8×8″ baking dish with foil. Coat foil with nonstick spray.
Whisk coconut oil, sugar, cocoa, and salt in a medium bowl to combine. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until combined. Scrape batter into prepared pan; smooth top.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
These were very thick and chocolatey. If you use whole wheat flour you will get a drier end product than your usual brownie, so if you want it more fudgey bake for a little less time.
We loved them! I baked two sets to share, but never got to! Ignacio just devoured them in no time!
Sensibly Green 