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Brownies! Yes, I’m talkin’ homemade brownies, not a brownie mix, but fudge brownies, chocolate brownies…whatever you want to call them, these are easy recipes that will have you eating amazing homemade brownies in just about the same amount of time as making a mix. However, they taste so much better. Do you make your brownies from scratch?
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WEEK #4 – BROWNIES
I totally get that opening up a box is easy. I’ve done it myself, but it you’ve never tried making brownies from scratch then you are missing out. Real chocolate, real ingredients with names you can pronounce is the best. There are no need for crazy ingredients, plus you can control the quality. You can use the best chocolate you can find, substitute some wheat flour, use all organic ingredients…whatever floats your boat.
There is nothing better than biting into a freshly baked brownie. They are fudgy and chocolaty and moist and pure deliciousness! I promise that once you make one batch from scratch you will not want to go back to a brownie mix. The flavor and texture are different…in an amazing way!
No special machines required. It’s pretty much just throw in the dry ingredients, then throw in the wet ingredients that have been melted together and whisk it all. It’s that easy!
Traditional Homemade Brownies
- 2/3 cup coconut oil (canola and vegetable oil work too)
- 1 1/4 cups sugar
- 1/4 cup water
- 4 cups semi-sweet chocolate chips, divided (24 ounces)
- 2 tsps vanilla
- 4 eggs
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Vegan + Gluten Free Brownies
- 3/4 cup rice flour
- 1/3 cup potato starch
- 3 tbls tapioca starch
- 2/3 tsp xantham gum
- 1 tsp baking powder
- 1 cup coconut oil
- 1 cup cocoa powder
- 1 1/2 cups sugar
- 1 cup applesauce (room temp)
- 1 1/2 tsp vanilla
- Preheat oven to 325 degrees F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.
- In a heavy saucepan, bring coconut oil, sugar and water to a boil, stirring constantly until the sugar is dissolved (about 2-3 minutes). Remove from the heat, stir in 2 cups of chocolate chips until melted; cool slightly then beat in vanilla.
- In a mixing bowl, whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed. In a separate bowl, mix together flour, baking soda, and salt; add to the chocolate mixture and mix well to combine. Stir in the remaining chocolate chips.
- Spread into prepared baking pan. Bake for 35-40 minutes (don’t over bake).
- Preheat oven to 350F. Line a 9x13 inch pan with parchment paper and spray with non-stick cooking spray.
- Combine flours, xanthum gum, and baking powder in a medium bowl. Mix well to combine.
- In large microwave safe bowl, melt coconut oil (if it's not already in a liquid state). Add in cocoa and sugar and mix well to combine. Stir in applesauce and vanilla.
- Blend in dry ingredients until incorporated. Pour into prepared pan and spread to edges of pan. Bake 30-35 minutes or until toothpick comes out clean. Cool completely.
- Using parchment paper pull the brownies out of the pan and place on a cutting board (I found doing this after brownies sit for one day to be easiest).
- ©Around My Family Table
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