This is my most requested recipe when my daughter has friends over. The kids always want the coconut chia brownies. There's no taste of coconut, but I use coconut oil rather than vegetable. Makes for creamier, healthier brownies. They're quick and delicious. I'll post a photo of the last batch. The kids cut them and put them on a tray so fast that they didn't have time to cool. When allowed to cool, you'll get perfectly moist squares of deliciousness! Enjoy!
1⅓ cups all-purpose flour
2 cups sugar
¾ cup baking cocoa
1 tsp. baking powder
½ tsp. salt
⅔ cup liquid coconut oil
4 eggs, slightly beaten
2 tsp. vanilla
1 scoop chia seeds
Preheat oven to 350 F. Lightly spray a 9x13-in. baking dish with baking spray.
In a mixing bowl, combine the flour, sugar, cocoa,baking powder and salt. In another bowl, combine the oil, eggs and vanilla. Add the wet ingredients to the dry ingredients. Mix just until combined - Do NOT overmix. Spread into the prepared baking dish. Sprinkle with nuts if desired. Bake for 20-25 minutes or until a toothpick inserted near the center tests clean.
1⅓ cups all-purpose flour
2 cups sugar
¾ cup baking cocoa
1 tsp. baking powder
½ tsp. salt
⅔ cup liquid coconut oil
4 eggs, slightly beaten
2 tsp. vanilla
1 scoop chia seeds
Preheat oven to 350 F. Lightly spray a 9x13-in. baking dish with baking spray.
In a mixing bowl, combine the flour, sugar, cocoa,baking powder and salt. In another bowl, combine the oil, eggs and vanilla. Add the wet ingredients to the dry ingredients. Mix just until combined - Do NOT overmix. Spread into the prepared baking dish. Sprinkle with nuts if desired. Bake for 20-25 minutes or until a toothpick inserted near the center tests clean.
