Monday, March 14, 2016

Coconut Oil Brownies

I'm always on a quest for the perfect brownies (even though I think I have a pretty darn good one here and you can even leave out the peppermint patties and have a really great brownie). Anyway, I am always tempted to try yet another one and still another one. I saw this recipe for coconut oil and couldn't resist. And I actually didn't change the recipe at all - can you believe that?? They have a slight coconut flavor but not overly strong.

I highly recommend refrigerating them. Since they have coconut oil in them, they remain a little soft and gooey at room temperature. Refrigerating them also aided in cutting them. I also suggest lining the pan with aluminum foil rather than parchment. The foil made getting them out of the pan a breeze. These are pretty dense.

For some reason, mine seemed to puff up an awful lot and then sink down in the middle. However, I didn't mind that a bit. They tasted delicious. I followed the recipe and added the 1/2 t of baking soda but might hold back on that a little next time. The 3 eggs and 1 yolk did scare me a bit because I thought they might be too cakey (Don't get me started on cake brownies). They were not cakey at all. I do, however, regret that left over egg white (sigh-why do I always have excess of egg whites?).

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