These brownies are just different enough to be special. They have a hint of coconut oil which is not only good for you but it makes you dream of walking in the soft sand somewhere far away. The turbinado sugar adds a little sweet crunch. Warning: this is not a firm brownie. It is soft and tender and just plain lovely.
- 1 stick unsalted butter
- 4 oz of your favorite chocolate (I used semi-sweet Ghirardelli)
- 1 tbsp of coconut oil
- 1 cup turbinado sugar (raw sugar or you can use brown sugar)
- 2 eggs
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup of cocoa
- 1/2 cup of whole wheat pastry flour or regular whole wheat
- 1/2 cup of all purpose white flour
Preheat oven to 350 degrees. Line an 8×8 inch square pan with parchment paper and spray parchment with non stick spray. Whisk together flours, cocoa, baking soda, baking powder and salt.
Put butter and chocolate in a medium saucepan over low heat until melted. Let cool for a few minutes. Stir in sugar then the two eggs, one at a time. Mix well by hand. Add flour mixture and stir until well combined.
Pour into prepared 8×8 pan. Mixture will be shiny because of the coconut oil but trust me, it’s yummy. Bake for 25-30 minutes. Let cool. Pull out by parchment on both sides and cut neatly with a knife.