Coconut Oil Brownie Food
COCONUT OIL BROWNIES
Make and share this Coconut Oil Brownies recipe from Food.com.
Provided by Amy V.
Categories Dessert
Time 35m
Yield 16-20 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Microwave oil and chocolate until melted on low level. Add rest of ingredients. Pour into foil-lined and greased 8x8 pan.
- Bake 30-35 minutes.
Nutrition Facts : Calories 180.2, Fat 11, SaturatedFat 8.2, Cholesterol 23.2, Sodium 47, Carbohydrate 21.4, Fiber 1.3, Sugar 15.4, Protein 2.1
FABULOUSLY EASY COCONUT BROWNIES
Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)
Provided by windy_moon
Categories Bar Cookie
Time 1h5m
Yield 20 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
- Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
- Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
- Layer coconut and chocolate chunks over brownie base.
- Pour sweetened condensed milk evenly over coconut and chocolate chunks.
- Sprinkle with nuts.
- Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
- Cool completely. Cut into bars. Step back and hear the applause.
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- Preheat the oven to 375 degrees F. Place a rack in the upper third of the oven. Line a 9-by-9-inch baking pan with parchment paper.
- In a medium glass bowl, combine the chocolate chunks and oil. Microwave for 1 to 2 minutes, stirring every 30 seconds, just until starting to melt. Stir to completely melt.
- In a large bowl, with an electric mixer on high speed, beet the eggs, sugar and vanilla until light in color and thick, about 10 minutes. On low speed, beat in the melted chocolate mixture. Slowly add the flour, cocoa powder and salt just until blended, scraping down the sides and bottom of the bowl as needed. Pour the batter into the prepared pan.
- Bake until the edges are slightly cracked and a toothpick inserted in the center comes out with moist crumbs, about 25 minutes. Do not over bake.
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