Brownies with Coconut Oil

The post holiday season usually finds most people tired of sweets and goodies- for me, that actually meant that I threw things out this year.  It seemed that from Thanksgiving to Christmas I was eating pretty constantly. I’d just had enough, and my sweet tooth was out of control! But after two weeks of little to no sugar, when Abigail asked for brownies, I felt that it was okay to make some.  I only made a half-batch, which was just enough for us all to enjoy without the over-indulgence of the previous month.

I made our favorite Mom’s Brownies, adding some peanut butter chips this time for added interest.  But what has me the happiest about these brownies is that it’s a place I’ve learned I can use coconut oil and we all enjoy it.  Coconut oil is extremely good for us to be adding to our diets, but for our family we don’t always enjoy the taste.  When paired with chocolate in a brownie, however, the coconut kind of disappears and the brownies just plain taste like they have some added depth.  Which means they are delicious and chocolatey.

As usual, the brownies were delicious, and we all enjoyed having a small treat to celebrate the end of a great week.

Ah! And look at this, great minds think alike.  Anna at Cookie Madness also has shared a Coconut Oil Brownie this week.

Mom’s Brownies with Coconut Oil (Half-Batch)

1/4 cup coconut oil, melted

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup plus 2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons cocoa powder

1 cup your choice peanut butter chips, chocolate chips, nuts, etc.

Preheat oven to 350ºF.  Line an 8-inch square pan with non-stick foil or grease well.

In a mixing bowl, combined the coconut oil, sugar, eggs and vanilla and mix well.

In a separate bowl, sift together the salt, baking powder, flour and cocoa powder.  Add the dry mixture to the wet mixture and mix until fully combined.  Stir in your choice of chips or nuts.

Bake for 30 minutes.