I was in the mood for brownies the other day and these were what I came up with. The coconut oil arrived the day before and I declared that I was going to use more of it because it just might be better for us than some of the oils out there.
1 cup unbleached all purpose flour
1/2 tsp. salt
1/2 tsp baking powder
2 cups sugar
2/3 cup Cocoa
1/8 cup Hershey's Chocolate Syrup
1/2 cup Organic Coconut Oil
1/2 cup softened butter
2 tsp. real vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees
Combine flour, salt, baking powder in a medium mixing bowl and whisk together. Add cocoa and sugar into flour mixture and gently whisk to mix.
Combine in another bowl coconut oil and softened butter whisk to cream together. Beat eggs into the butter mixture then add the chocolate syrup and vanilla extract.
Pour wet ingredients into dry and mix well.
Stir in walnuts
Pour into two 9 x 9 baking pans/dishes sprayed with oil or buttered bottoms.
Bake 350 degrees for 25-30 minutes or until brownies pull away from sides of pans.
Cool then cut and enjoy.
Notes* You can half this recipe for one 9 x 9 baking pan if you wish
You can also mix together your dry ingredients and store in your pantry or freezer for up to 6 months
Then take out and add your syrup, eggs, butter, coconut oil and vanilla when you go to bake.