Fudgy Coconut Oil Brownies

I haven’t got many brownie recipes on the blog, despite them being one of my favourite desserts. Nothing can beat a good brownie in my opinion.

So what inspired me to make and share some? New ingredients! New ingredients always get me excited.

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Do you ever find it hard to keep up with the newest foodie trend? You’ve got kale and quinoa, almond milk and sriracha, and of course anything to do with coconuts.

Coconut water, coconut milk and coconut flower nectar. 

This trend however is one that I can definitely get on board with, I’m a coconut junkie!

Before now the only way I could get my hands on products such as this was stumbling on them in corner shops in my town that sell all kinds of products from around the world.

Digging on the back shelf of my local corner shop (think running there in my pyjama’s for milk) I managed to come across some coconut oil. Yay? No not yay. There were two issues with this. One Mr Sandhu (the lovely shopkeeper) had turned around and said “that’s for your hair, you could use it to cook, but I wouldn’t”. Oh dear. Secondly it was in a bottle. A thin neck bottle that I couldn’t get the solidified oil out of. Great.

So when Cocofina offered to send me some of their products I jumped at the chance. 

I was sent an array of products as you can see above. I already love coconut water and now I’ve got a food supply I’m going to try adding it to smoothies instead of milk. 

I was also sent different snack bars including a coconut macaroon bar and a coconut and date bar, these would make great post gym snacks. 

I really wanted to try using the coconut flower nectar, however I think that would take quite a bit of experimenting (keep your eyes peeled for a recipe soon), so I decided to experiment with the coconut oil, replacing the sunflower oil in my usual recipe.

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The results were great, just looks how gooey and fudgy they are. 

An added bonus for me was the subtle coconut flavour, not overpowering, but definitely a hint. It bought an added depth of flavour.

The only way that using coconut oil is more effort is that you have to melt it before using it in a recipe as in it’s natural state it is solid. Not really a hard thing to do for such yummy brownies.

Coconut Oil Brownies
Yields 16
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Ingredients
  1. 50g dark chocolate
  2. 120ml coconut oil (melted)
  3. 180g caster sugar
  4. 2 large eggs
  5. 1 tsp vanilla essence
  6. 70g plain flour
  7. 60g cocoa powder
  8. 1/4 tsp bicarbonate of soda
Instructions
  1. Pre heat the oven to 180C.
  2. Line an 8x8 inch brownie tin with baking paper.
  3. In a mixing bowl combine the melted chocolate, coconut oil, caster sugar, eggs, and vanilla.
  4. Sieve in the flour, cocoa powder and bicarbonate of soda and stir until just combined.
  5. Pour into the brownie tin and bake for 20 minutes or until the brownies just set. Do not overcook.
  6. Leave to cool then cut into 16 squares.
Mess Makes Food http://www.messmakesfood.com/
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Comments

  1. Patti Hoffman says

    Thanks for posting a great recipe for brownies that removes some of the guilt. However, I’ve never heard of caster sugar. I have Rapadura, stevia, and raw honey, which are the usual sweeteners I use. May I use Rapadura in place of the caster sugar in the same proportions?

    • Miss Messy says

      I just saw! I think it’s pretty common! But everyone needs brownies in their life! Thanks for the kind words :)

    • Miss Messy says

      I hadn’t either! Yeh they were great, I love the little cartons of coconut water I can carry around like ribena cartons.

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