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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 24 |
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My mom has made a variation of these brownies as long as I can remember. She doesn't know where she got the recipe from. I substituted whole wheat flour and honestly no one can tell it isn't made with white flour! You can substitute plain applesauce for part of the oil, but I like to use 1 c oil (as my mom does) with no applesauce - faster to measure, and it is a dessert after all! I hope you enjoy! Ingredients:
1/2 cup cocoa |
1 1/2 cups whole wheat flour |
2 cups granulated sugar |
1 teaspoon salt |
1 teaspoon baking powder |
1 cup unrefined coconut oil or 1 cup butter, melted |
4 eggs |
2 teaspoons vanilla extract |
chopped nuts (optional) |
peanut butter (optional) |
chocolate chips (optional) |
flavored chips (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and 'flour' 9x13 pan, using cocoa powder instead of flour. (This will eliminate any white spots on bottom of brownies).
3. In a large bowl, stir together cocoa, flour, sugar, salt, and baking powder.
4. Add oil, eggs, vanilla, and any optional ingredients. Mix well, stopping as soon as all ingredients are incorporated - excessive mixing will cause a cake-like texture.
5. Pour into prepared 9x13 pan.
6. Bake at 350 for 27-30 minutes. Test with toothpick, the brownies are done when no batter clings to it. Remove slightly earlier if you like a gooey, eat with a fork brownie.
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