Do you love fudge brownies? Cake brownies? Both?
I got you covered! These brownies are the perfect mix.
Don’t tell me you still use that brownie mix from your grocery store…
This recipe is just as easy!
No, really! It’s fast, just as delicious (if not more), and uses ingredients you probably already have around the house.
All I’m sayin’ is your classic brownie recipe just got an upgrade!
Let’s get to the recipe!
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups unbleached white all purpose flour
- 1 tsp pink salt
- 1/2 tsp baking soda
- 1 cup coconut sugar
- 1/4 cup grass-fed butter (softened)
- 1/3 maple syrup
- 2 tsp pure vanilla extract
- 2 eggs
- 3/4 semisweet chocolate chips
First, preheat your oven to 325 degrees and grease an 8×8 pan.
In a medium bowl mix together all your dry ingredients. This includes the unbleached white all-purpose flour, pink salt, baking soda, coconut sugar, and unsweetened cocoa powder.
In a separate larger bowl beat together the butter, maple syrup, pure vanilla extract, and eggs.
Now add the dry mixture a little at a time folding it into your wet ingredients.
When combined it should look as pictured below.
You will need to take your greased 8×8 baking pan and add the batter to it. (The batter will be thick, that’s what you want.) Make sure you take the back of a spoon to level out the batter or your brownies won’t bake correctly.
Lastly, sprinkle the chocolate chips on top of the batter before putting the brownies into the oven. Bake them for 30-35 minutes (less if you like them more on the fudgy side) or until a toothpick comes out clean.
Take them out and allow them to cool completely.