Crinkle-top Fudge Brownies
Chewy, fudgy, and oh-so chocolatey, these brownies will convince you that from-scratch is the way to go!
I can’t believe this is my first brownie recipe on here. I mean, really! Brownies are amazing treats and I make them all the time…well, from a box, anyway. 😉 As a matter of fact, not too long ago I thought that from-a-box was the way to go. Who needs extra baking steps in their life? But I’m here to tell you that I’ve changed my tune. If you have the extra few minutes it takes to whip these brownies up, it’s TOTALLY worth it.
I think the reason why I was so pro-box brownies is that I tried several different from-scratch ones and wasn’t impressed. Like, at all. Each time I tried my hand at one, I was super disappointed and kicked myself for going to the trouble of making it (and ultimately, wasting ingredients). I got comfortable buying the mixes and never looked back. Until now. Enter these brownies. You guys. So good.
Between the crinkly top and the super moist middle, these are my new go-to brownies.
So, what are you? Team from-scratch or team box mix? Either way, I’m telling you–you need to try these brownies. They’re totally worth the little bit of extra time you’d spend making some box mix ones. Maybe you’ll be like me and switch sides to team from-scratch!
- 1 cup Golden Barrel Coconut Oil
- 2 1/4 cups Golden Barrel organic cane sugar
- 1 1/4 cups cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 Tbsp vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
- Preheat oven to 350 degrees F. Coat a 9x13" pan with coconut oil or nonstick cooking spray. Set aside.
- In a medium-sized pan (or medium-sized bowl in microwave), melt coconut oil on low heat. Add in sugar and stir for a couple minutes to dissolve some sugar (all sugar will not be dissolved...be sure to not overcook). Take off heat and pour mixture in a medium-sized bowl.
- Stir in cocoa powder, salt, baking powder, and vanilla. Whisk in eggs, until smooth, then add the flour and chocolate chips, stirring to combine. Pour batter into the prepared pan.
- Bake for 28-32 minutes or until a toothpick inserted in middle comes out clean. (I used a stoneware pan to bake, so I baked mine on the longer side--32 minutes.) Remove from oven and cool on cooling rack.
Recipe adapted from King Arthur Flour.