Prep 5 mins
Cook 30 mins
My mom has made a variation of these brownies as long as I can remember. She doesn't know where she got the recipe from. I substituted whole wheat flour and honestly no one can tell it isn't made with white flour! You can substitute plain applesauce for part of the oil, but I like to use 1 c oil (as my mom does) with no applesauce - faster to measure, and it is a dessert after all! I hope you enjoy!
- 118.29 ml cocoa
- 354.88 ml whole wheat flour
- 473.18 ml granulated sugar
- 4.92 ml salt
- 4.92 ml baking powder
- 236.59 ml unrefined coconut oil or 236.59 ml butter, melted
- 4 eggs
- 9.85 ml vanilla extract
- chopped nuts (optional)
- peanut butter (optional)
- chocolate chips (optional)
- flavored chips (optional)
- Preheat oven to 350 degrees.
- Grease and 'flour' 9x13" pan, using cocoa powder instead of flour. (This will eliminate any white spots on bottom of brownies).
- In a large bowl, stir together cocoa, flour, sugar, salt, and baking powder.
- Add oil, eggs, vanilla, and any optional ingredients. Mix well, stopping as soon as all ingredients are incorporated - excessive mixing will cause a cake-like texture.
- Pour into prepared 9x13" pan.
- Bake at 350 for 27-30 minutes. Test with toothpick, the brownies are done when no batter clings to it. Remove slightly earlier if you like a gooey, eat with a fork brownie.
I made this for a family reunion & it turned out well. I used the 1/2 applesauce & it tasted like a healthy treat. I also put a whole bag (2C) of dark chocolate chips & it was outstanding.