It’s been a long time since I’ve posted any new recipes. I made these wonderful brownies yesterday because of my brownie-loving children. And ok, I’m guilty too.
I made them because the only way I could get my son to come inside was by bribing him with brownies. (It was in the 70s yesterday. Not common for February, but we weren’t complaining!)
So when we came inside, I needed something fast. And delicious of course. I looked up Rachael Ray’s Fast Fudgy Brownies but had to substitute and finangle a few things.
The end result turned out really well. My son didn’t seem bothered at all with the changes. All he wanted was brownies 🙂
These brownies have a dense, slightly chewy texture. The chia seeds add another element to the texture that I found myself enjoying. These brownies are wonderfully moist and delicious.
I will say these are a tad more salty than what I’m used to on account of the coconut sugar. Less sweetness means the saltiness isn’t as balanced. So I may try less coconut sugar or just use unsalted butter next time.
Still. We loved them 😊
Yummy Fudgy Brownies
Servings: about 8
Prep time: 15 minutes or less.
Bake time: 25 minutes.
- 4 Tablespoons/50g. butter
- 6 Tablespoons/53g. cocoa powder
- 2 Tablespoons/25g. shortening
- 3/4 cup/105g. coconut sugar
- 1/4 cup/35g. white/granulated sugar
- 2 chia eggs**
- 1/2 teaspoon/2mL vanilla
- 1/4 teaspoon salt
- 1/4 cup+2 Tablespoons/53g. white flour
- 2 Tablespoons/18g. whole wheat flour
**I made 2 chia eggs following the directions from minimalist baker: 2 TBS/19g. chia seeds, 5 TBS/75mL water. Mix and let set till goopy.
- Preheat oven to 400°/200°C. Grease and flour a 5×8″/12.5×20cm pan. (Or similar size.)
- Melt shortening, butter and cocoa powder in a small pan. Stir till smooth and melted.
- Add melted chocolate mixture to a bowl, along with sugars, chia eggs, vanilla and salt.
- Stir in flour. Empty thick batter into the prepared pan.
- Bake at 400°/200°C for about 25 minutes. Check for donness by inserting a thin knife, skewer or toothpick into the center. A clean utensil indicates doneness.
This recipe cost me $2.97 to make. That’s 37¢ per serving (1 brownie).
***I wanted to do the measurements and baking temperature in metric because I know I have quite a few international readers and I wanted to make things easier. Let me know if any of my calculations are off if you find any errors, please and thank-you 😄