I’m putting myself out on a limb because you probably already have the best brownie recipe ever or have tasted the best brownie ever, but y’all, I’m pretty sure this is the one!
This is the recipe I make whenever we host a party, and I want to feed a crowd. It’s way easy – no creaming the butter or anything like that – nothing complicated or too much work. You can sift the dry ingredients together or not — it really doesn’t matter. It tastes so good either way.
I’m starting to add a few more process photographs to my posts, and I’d love to hear what you think. I hope it makes it easier to follow and try out the recipe for yourself.
If you are gluten-free – no worries, head over to this link and try my gluten-free version.
When working with coconut oil I like to measure by weight.
I really think it’s worth having a little digital scale –
they are relatively inexpensive, but totally worth it for baking.
- 2 cups unbleached white flour
- 1 1/3 cups unsweetened cocoa powder
- 1 teaspoon salt
- 8 large eggs (I prefer mine at room temp just before adding to the recipe)
- 4 cups sugar
- 1 pound coconut oil, melted but not hot
- 1 1/2 tablespoons pure vanilla extract
- 2 cups semisweet chocolate chips or chunks
- Preheat oven to 325 degrees
- Lightly grease and flour a 17 x 12 by 1 inch baking sheet and set aside
- Sift together the flour, cocoa powder, and salt in a bowl and stir to mix – set aside
- In a separate bowl whisk together the melted coconut oil and sugar
- One at a time add the eggs to the coconut oil / sugar mixture and whisk to incorporate
- Whisk in the vanilla to the wet ingredients and mix well
- Add the flour mixture to the coconut oil mixture and mix until just combined – do not over mix
- Fold in the chocolate chips and stir to combine
- Spread the batter evenly in the prepared pan
- Bake 35 to 40 minutes, until the brownies are firm to the touch – they will be slightly soft in the center when tested with a toothpick
- Remove from the oven and cool 30 to 40 minutes before cutting