It’s still too wet in the gardens today to do much of anything, and since Travis, our youngest son, and I were having chocolate craving, I decided to experiment with my favorite one-bowl brownie recipe. I’ve posted the original recipe in an earlier blog post, but I wanted to figure out a way to eliminate the 1 cup of vegetable oil that recipe calls for. Don’t get me wrong…the original recipe is a very good one, but after researching how bad vegetable oils can be to your health, with the exception, of course, of olive oil, I wanted to try the recipe with coconut oil. As it’s nice and warm in my kitchen, my coconut oil was in liquid form, so today was the perfect time to experiment!

One-Bowl Brownies Take 2

2 cups sugar
1 teaspoon baking powder
4 eggs
2 cups flour
1 cup liquid coconut oil
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon vanilla

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

The texture of this brownie version is definitely more cake-like, not that it bothers me at all! While it did test as done when I checked with a toothpick, the very center still seemed a little softer…definitely needed to be eaten with a fork than with your hands. All in all, though, it was very tasty….the coconut flavor was mild, yet it still reminded me of a Mounds bar without the actual coconut texture.