I’ve been swamped with work the past few weeks, and I’ve also moved, so I just haven’t had the time to do any real cooking or baking. That said, today I had a lull in work, and I had a really bad craving for chocolate, so I decided to make brownies.

Of course, when I was halfway through getting my ingredients dumped into the bowl, I discovered I didn’t have any cocoa powder in the cupboard. I could have sworn I packed that – darn it! But, when the chocolate fix is on, a girl finds a way to get her chocolate. I did have some German chocolate squares in the cupboard, so I simply modified my coconut oil brownie recipe using the German chocolate – crisis averted 🙂

This recipe does call for a cup of oil – it’s not a typo, I promise! I’ve used both canola oil and liquid coconut oil in this recipe, and it turns out great either way. I will mention that the baking time definitely depends on your oven. With my old oven, these brownies took about 45 minutes, but in my new one, it took closer to an hour. Just bake until they test done when checked with a toothpick or a knife. Enjoy!

German Chocolate Brownies

2 cups sugar
1 teaspoon baking powder
4 eggs
2 cups flour
1 cup liquid coconut oil (can use vegetable or canola oil)
4 ounces German chocolate, melted and cooled
1/2 teaspoon salt
1/2 teaspoon vanilla

Mix all ingredients together until completely combined. Using coconut oil in place of vegetable oil will definitely make the texture thicker. Pour into an 8 x 10-inch greased pan. Bake at 350 degrees Fahrenheit for 45 minutes, or until they test done. Frost with your favorite frosting/icing when cooled if desired.

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