Making Coconut Oil Brownies involves a lot of gently stirring and scraping, so I use one tool – a heavy duty, heat resistant silicone scraper. I like the one I bought years ago from Pampered Chef. In fact, I liked it so much a bought a second.
⅔cupunsweetened Hershey’s Dark cocoa powder or Dutch cocoa powder56 grams
2large eggs
1large egg white
1 ½cupsgranulated sugar294 grams
1 ¼teaspoonsvanilla extract
½teaspoonbaking powder
⅜teaspoonsalt
1cupaerated and carefully measured all-purpose flour126 grams
¼cupextra dark chocolate chips
Instructions
Preheat oven to 350 degrees F. Line an 8 inch metal pan with nonstick foil.
In a large saucepan, melt the coconut oil and chocolate together over very low heat stirring gently so that chocolate doesn’t burn. When chocolate is melted, add cocoa powder and stir until smooth.
In a mixing bowl, mix the eggs, egg white, sugar and vanilla (I do this with my scraper). Mix in the baking powder and the salt, then combine the egg mixture with the chocolate mixture and stir well.
Add the flour and stir it in with the scraper. When flour is fully incorporated, make sure the batter is no longer warm and then stir in the chocolate chips. Batter will be thick and grainy. Transfer it to the pan and spread it evenly.
Bake on center rack for 28-30 minutes or until brownies appear set. It will be quite obvious that they are done!
Let cool completely on a rack or if you are impatient like I am, set the brownies in a shallow pan full of ice water to quick cool.
Lift from pan and slice into squares or for a cleaner cut, chill for a few hours and then cut. I always chill mine before cutting, then serve at room temperature.
Notes
I almost always use metal pans, but if you only have an 8 inch glass pan you could try that. It is usually recommended to reduce the baking temperature by 25 degrees when using a glass pan, so reduce temp to 325.