I have been on a brief hiatus from my
blog, but I am trying to get back into the swing of things. It dawned on
me earlier today that I don’t have to take a picture of every single step of a
recipe. Editing pictures, styling food, and trying to make your blog look
halfway decent for readers (or reader...thanks Mama!) is time consuming.
A picture of the finished product should suffice as a blog post, so that
is my new strategy.
My latest obsession is the farmers market. For months
I have been talking about doing a new experiment, where we only eat the
vegetables that come from the market. This forces us to eat local, try
new things, and live by the seasons. For example, right now greens are in
season - collards, mustard greens, bok choy, swiss chard, and on and on.
J.T. and I are eating vegetables we have never tasted. I am sick of
washing greens, but the summer crops will be in soon. Vegetables really
do have more flavor when they are eaten in season. We still do our weekly
trip to Publix for milk, oats, cereal, bananas, and a few other pantry staples,
but meat, pork, eggs, and vegetables are all purchased at the market.
Now, a little bit about these brownies.
It is no secret that my husband loves desserts - especially
anything topped with ice cream. These brownies have been a regular staple
in our freezer over the last year. I originally stumbled across this
recipe while looking for a dessert that required very few ingredients and was
inexpensive to make. Over the years, I have adapted it to better fit our
real food diet. I am in no way proclaiming that these brownies are healthy -
they do have over a cup of sugar in them. I was able to swap all-purpose
flour for white whole wheat flour, which does qualify for making them a bit
more nutritional. Butter or coconut oil can be used interchangeably in
this recipe, so if you do not have coconut oil, use butter. Once again, I
love that these brownies can be frozen. Simply individually wrap them in
saran wrap and place in a freezer safe Ziploc bag. I like a fully stocked freezer, see...
Ingredients
- 1/2 cup cocoa powder plus 1 ½ tablespoons
- ½ cup coconut oil plus 3 ½ tablespoons
- 1 ⅓ cups pure cane sugar
- 2 large eggs
- ½ teaspoon kosher salt
- 1 teaspoon vanilla
- ⅔ cup whole white wheat flour
Directions
- Grease a 9 x 9 inch square baking pan with coconut oil
and preheat the oven to 350 degrees.
- In a medium sized bowl, stir together the cocoa powder
and coconut oil. Stir in the sugar, eggs, kosher salt, and vanilla.
Very slowly stir in the flour until all the ingredients are
incorporated together. The batter will be fairly thick. Spread
the batter into the prepared baking pan. Bake for 22 to 25 minutes.
I always err on the side of under baked brownies. Let the
brownies cool slightly in the pan before cutting into squares and removing
to a wire rack to cool completely. Yields 9 large brownies or 16
small (for J.T. it makes 9). These brownies can be individually
wrapped and frozen. Reheat in the microwave for 30 seconds.
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