Coconut, Cocoa, Pecan, Chocolate Chip Brownies
Servings: 24 brownies
Preparation Time: 10 minutes
Ingredients:
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3/4 cup Virgin Coconut Oil
- 3 teaspoons vanilla
- 4 eggs
- 2/3 cup cake/pastry flour
- 1/2 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2–3/4 cup chopped pecans
- 1 cup chocolate chips
Directions:
Heat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13-inch baking pan.
Mix sugars, coconut oil, vanilla, and eggs in a medium bowl. Mix flour, cocoa, baking powder, and salt in separate bowl. Add the flour mixture in gradually, mixing until smooth after each addition. Spread batter in pan and sprinkle with chopped pecans and chocolate chips.
Bake 30–35 minutes or until toothpick or cake tester inserted in center comes out clean. Serve with cold milk after they’ve cooled.
Variations:
Melt caramel, adding about 1 tablespoon of milk to thin it and drizzle it over brownies.
You can also substitute walnuts for pecans.
Dark chocolate chunks can be chopped up and put on instead of the chocolate chips.
Mix half of the chocolate chips in the batter before putting it in the pan.
Recipe and photo submitted by Rachel, South Whitley, IN.
