I admit it, I love baking. I love chocolate more. I try to make the cleanest, healthiest desserts that I can so I eliminate the possibility of having a sugar rush or exposure to a nasty preservative.
I hate scouring the internet for recipes though. Everyone has their own spin on baked goods, so nothing ever tasted “right” to me.
I finally decided to make my own brownie recipe- and it was great on the first try! Even my 2 J’s loved them, which is rare to have us all agree on something like this.
I always use USA Pans now- they are made in the USA, plus they use a food grade silicone coating that is non stick! No nasty Teflon here 🙂
I had just made some coconut flour ( made from the remnants of making coconut milk) so I was wanting to try something new so I would actually use it for once. Usually I just let the flour sit in the cabinet for too long and it eventually goes bad!
So here is the recipe:
- 1/2 cup butter, melted (preferably grass-fed or organic)
- 1/2 cup cocoa powder (I know, Hershey’s is not the best brand, but organic cocoa powder is WAY too expensive!)
- 1/2 cup coconut flour
- 1/2 cup gluten-free baking mix ( I LOVE Pamela’s- they are the best, IMHO)
- 1/4 cup packed brown sugar
- 2 eggs
- (optional) chocolate chips
- Preheat the oven to 350 F. and get your pan ready
- Melt the butter. Mix the rest of the ingredients together, by hand or in a stand mixer, until blended. Mix in the butter, then pour into the pan.
- Bake for 15 minutes or until a toothpick comes out clean
- Let cool for about ten minutes (or if you are impatient like me, attempt a bite while it’s fresh!)
- Try not to eat them all!
These brownies had a slight coconut taste to them, which works great with the chocolate! My little monster was begging for more, which is usually not like him!
This was my first true experimental recipe and I am glad I did it! Don’t ever be scared to do things your way in the kitchen, you never know what results you may get 🙂