BROWNIE RECIPE WITH COCONUT OIL RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place coconut oil in a microwave-safe bowl; heat in the microwave until melted, about 1 minute. Stir in milk blend and vanilla extract until thoroughly mixed.
• Mix sugar, flour, cocoa powder, baking powder, and sea salt together in a large bowl. Pour in coconut oil mixture; mix until batter is thick and blended. Fold in shredded coconut.
• Spread batter evenly into a 9x13-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes before cutting into squares.

Steps:

• Preheat oven to 350°F
• Melt the coconut oil and the chocolate over very low, gentle heat
• Whisk the chocolate mixture in a bowl with the brown sugar
• Whisk in the eggs until the mixture thickens, about 30 seconds
• Stir in the flour and salt until just combined
• The mixture will be oily and heavy
• Pour into a 9-inch square baking dish (mine was glass) and bake for 25-28 minutes
• There may be a small amount of oil sitting on top or around the edges of the brownies — that's okay; it will reabsorb when you take them out of the oven
• The less time you bake for, the more fudgy the brownies will be
• Let the brownies cool for a few hours or overnight for the most clean cut pieces (but let's be honest - you better break into those while they're still warm)
• The brownies should be fudgy and dense and delicious, almost like a cross between traditional brownies and little pieces of fudge