Un-stream-lined

Food, Travel, Design and the occassional wordiness

Coconut oil brownies July 7, 2014


img 7258

Constant snacking go-to jar!

Thanks to Bakelette for the original recipe http://bakeletteblog.blogspot.com/2013/06/coconut-oil-brownies.htmlwhich called for: 3/4 cup cocoa 3/4 cup all purpose flour 3 eggs 1-1/2 cup sugar 3/4 cup coconut oil all mixed together and baked at 350Degrees for 25 minutes Instead I did the following: 1) reduced the amount of sugar to 1 cup OR 3/4 cup sugar with 8 tbsp Splenda or equivalent sweetener. Please note that Splenda is sweeter than sugar but when heated, the perceived sweetness from it can drastically decrease. (Food scientists are not paid well enough to fight this bakers dilemma!) 2) mix powders together separately and add a pinch of coarse rock/ sea salt and baking powder to the mix 3) blend in the following sequence: sugar and eggs first until soft peaks then oil then add powder mix gradually 4) instead of cup full or chocolate chips I added cup full of raisins soaked in kahlua (sub with rum, Irish whiskey, or any other “quality” coffee/cacao/ coconut/ orange liquor you have handy) 5) bake in a preheated oven at 350F for 25-30 minutes or until inserted toothpick comes out clean. Don’t overbake. Note that top of cake might look undone as long as it’s dry and passes the toothpick test you are good! Let cool. Top with whatever or nothing! Enjoy.

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s