I’m normally in the classic-brownies-are-the-best camp.
No frosting. No icing. No layers of stuff on top of that perfect brownie crust.
I’ve had ones with almost an inch of frosting (blech). I’ve tried some that should have been called cake instead (I like my brownies dense and fudgy, thank you).
My mom made brownies all the time when we were growing up, so I learned fast what I liked.
Nuts were okay, chocolate chips are always a good thing, and hot fudge mixed into the batter was usually a great idea.
Here’s the secret to the perfect brownie – learn what you love and stick to it. That’s it!
Brownies shouldn’t be complicated.
They should just be exactly what they are. Butter and chocolate melted together, a couple of eggs, a little flour, and whatever mix-ins you love.
Brownies are quick. Easy. And one of the fastest ways to make new friends.
This batch is based on my go-to recipe, with a little extra coconut and melty pools of dark chocolate in the batter.
Coconut flour keeps them fudgy and a little crumbly – just how I like ‘em.
If you only learn one thing from me, I hope it’s this:
Life it too short to eat bad brownies. Make them for you – share if you must.
Makes: 18-24 brownies, depending on how large you cut them; one 9×13 pan
- 1/2 pound Butter (2 sticks)
- 1 cup Chocolate Chips
- 3 oz. Unsweetened Chocolate
- 3 Eggs
- 1.5 Tbsp Instant Espresso
- 1 Tbsp Vanilla
- 1 cup Sugar
- 3/4 cup Coconut Flour
- 1/2 Tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Shredded Coconut
- Preheat oven to 350°F.
- Melt the butter, 1/2 cup of the chocolate chips, and the unsweetened chocolate. Let cool.
- In a large bowl, mix eggs, coffee, vanilla, and sugar until combined.
- Stir in the chocolate mixture.
- Add in the coconut flour, baking powder, salt and stir until all the flour is incorporated.
- Fold in the other 1/2 cup of chocolate chips and the shredded coconut.
- Spread into a 9×13 pan.
- Bake at 350°F for 38-40 minutes or until a toothpick comes out clean.