Hello hello! I know it seems weird to say because it’s only a food blog, but I’m so excited to share recipes again. I took a couple months off for some much needed self-care, and for me, social media is rarely a part of that process. Though social media is not a part of that, cooking, baking, and getting creative with recipes do make its way up top on that list, so that’s something I haven’t stopped doing.
Whenever I’m studying or writing papers, I always need something sweet on hand. Being in the kitchen is also a great creative distraction from stress for me that brings me joy (have I mentioned that recently? I can’t tell).
I began writing a whole long post on self-kindness, positive self talk, ebbs and flows of life and I was like you know what, this is wayyy too much for a brownie post (lol). So maybe another day. For now, here’s a reminder to stay kind, especially towards yourself. Start noticing your own inner dialogue, and compare it to advice you give to your friend in need. Do they match? See if you can start to foster even a little bit of that compassion you so easily give to others for yourself.
Okay back to the brownies. I adapted this recipe from King Arthur’s website, and after the 3rd time baking, I think I finally got the texture down! They’re a great chocolatey sumthin’ sumthin’ to have around when you’re craving something sweet. I hope you enjoy!
- 4 tbsp. coconut oil
- 4 tbsp. butter
- 1 cup coconut sugar
- 1/3 cup cacao powder (or cocoa)
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon (optional, i’m just obsessed and put it in everything)
- 1 tsp. vanilla extract
- 2 eggs
- 3/4 cup whole wheat pastry flour (can sub regular whole wheat flour)
- 1/2 cup chocolate chips
- Options: Sprinkle flaky sea salt on the top, or include 1/2 tsp. salt in the batter
- Pre-heat oven to 350 F. Grease an 8×8 pan, or line the bottom with parchment paper.
- In a medium, microwave safe bowl, melt the coconut oil and butter. I recommend taking it out before it is fully melted and whisking it until it melts to completion. This makes sure it does not burn
- Add the coconut sugar to the butter/coconut oil mixture and mix completely
- Microwave again for another 15 seconds (this will melt the sugar a little bit more)
- Take mixture out of the microwave and transport to a large mixing bowl. Add in cacao powder, baking powder, vanilla, and eggs. Mix well.
- While mixing, add the whole wheat pastry flour and continue to mix
- Fold in chocolate chips
- Pour batter into prepared pan. Top with more chips. Bake for 23-25 minutes.
- Edges should be crispy, and center should be fudgy, but not liquidy.
- Use parchment paper on the bottom of the pan for easy serving
- Try to get eggs closest to room temp as possible. If too cold, the coconut oil will solidify when mixed in
- Everyone’s ovens differ, but bake for less time than more. Start low (23 min) and check on it every 1-2 minutes afterwards. It can get dry easily if you over-bake. Edges should be crispy, and center should be fudgy, just not liquidy.