My Secret Brownie Recipe
I'm Sharing my Best Brownie Recipe for Delicious Homemade Brownies
I have cooked since I was six years old. For years I've been known for my rich, gooey, homemade chocolate brownies. Everyone who has tasted them says I have the best chocolate brownie recipe around. Friends and family always ask me to make them for get togethers. They just can't get enough of them. I can't go to a social function without being asked to whip up a batch. I'm known around town and my kid's school as the lady that bakes the best brownies.
Since everyone thinks they're so great, I decided to share my secret recipe. Now you too can make brownies that melt hearts and keep people talking long after the last crumb is gone.
My Secret Ingredient that Makes These Taste Great - What makes my recipe so special?
All homemade brownie recipes call for either oil, shortening, or butter. I tried many different recipes of each kind. Personally, I am rather fond of the butter recipes, but my husband and all our family and friends think I've found a real winner with an oil based brownie recipe.
Why is it so yummy? Because I use coconut oil instead of the usual vegetable oil.
Now, I know what you're thinking...and no, it doesn't make the brownies taste like coconut any more than using vegetable oil would make them taste like vegetables. There is just something supremely rich about the coconut oil that adds a ton of flavor.
This coconut oil recipe makes a super moist brownie that's almost fudge like, but the chocolate taste is rather mild. This combination makes a divinely satisfying treat.
Preheat oven to 350 degrees. Grease and flour a 9 x 9 pan. I love to use corning ware to make mine. It bakes up a moist treat that doesn't get a burnt flavor on the edges.
* Note: This recipe doesn't call for a lot of cocoa. For those that are used to processed foods or boxed brownie mixes, this might not be enough for your taste. Feel free to experiment and add an extra Tablespoon of cocoa to see if you prefer that. If I add more cocoa I tend to add an extra pinch of salt.
- 1 cup all purpose flour
- 2 large eggs
- 1/2 tsp. salt
- 2/3 cup coconut oil
- 1/2 tsp. baking powder
- 1 cup sugar
- 2 Table spoons cocoa powder
- 1 tsp. vanilla
- Cream sugar, eggs, and coconut oil. Combine dry ingredients to creamed mixture. Stir well by hand, adding the vanilla last. Spread the mixture into the greased pan. Bake at 350 degrees for about 20 minutes (in my oven sometimes it takes nearly 30), or until a toothpick comes out clean.
How to Cook with Coconut Oil - Where to buy coconut oil. How to store it. And how to use it.
Coconut oil is nothing like vegetable or other cooking oils. You will find it in the grocery store next to the other cooking oils (I buy mine at WalMart), but it does not stay in a liquid form like other oils. In colder climates, coconut oil solidifies to the consistency of shortening. When it's solid like this, it does not blend well and leaves the brownies lumpy.
During the colder months, when my coconut oil solidifies, I warm it up so that it turns back into a liquid. Do NOT microwave your coconut oil. To warm it up, simply place the jar of coconut oil in a bowl of hot water. Depending on how hard the oil is, you may need to dump out the water from time to time and add in new hot water. It usually takes from 10 to 15 minutes for me to get the coconut oil warm enough for me to pour and measure.
Even though I keep my oil in our kitchen's pantry, the subtle changes in climate are enough to affect my coconut oil. In the spring and summer months, my oil stays in it's original liquid state and requires no warming before measuring.
How to Grease the Pan
Brownies and cakes cook best if you grease and flour your pan. I use a paper towel to rub a little coconut oil all around in the pan. Then I add about a table spoon of flour and tap it around until the entire pan is coated, dumping the left overs out in the sink.
When I'm in a hurry, I just rub a stick of butter around in the pan. While, this isn't a good idea for cakes (they're dryer), it works well for this brownie recipe.
How to Make Brownies - Watch these helpful demonstration videos
Some people learn better by watching demonstrations. These videos are very informative.
Perfect Brownie Pan - Yummy perfect squares ready to serve, no cutting required
The Perfect Brownie Pan gets over 100 almost all positive reviews from satisfied customers. The special tray design cooks each perfectly square brownie individually. This means each one comes out with nice, crispy edges on all four sides while being super moist on the inside. The nonstick surface makes it easy to serve beautiful brownies every time and makes cleaning a breeze.
Click the image to read the fabulous customer reviews and to view customer photos.
This 12" x 8" nonstick brownie pan includes 10 decorative stencils to create fun brownies perfect for any occasion.
My Brownie Recipe Doubled
I think this fudgy brownie recipe turns out best when doubled. Spread in a well greased 11" x 7" pan for thick brownies or a 13" x 9" for a slightly thinner brownie.
2 c. flour
1 tsp. salt
1 and 1/3 c. coconut oil
1 tsp. baking powder
2 c. sugar
4 T. cocoa
2 tsp. vanilla
Have You Tried My Recipe?
Have you made brownies yet with coconut oil?
Feel Free to Go a Bit Nutty...
You can add up to one cup of nuts. I think that walnuts go best with this recipe, but you may choose to experiment with different types of nuts.
I hope you enjoy these brownies as much as my family does. If you have your own recipe that you prefer, feel free to share it with my readers.