Double Chocolate Brownies

Well the school year is off to a running start.  It’s been a month and I am back to my regular schedule of Friday baking days.  There’s just no better way to spend a Friday afternoon after a week of school than testing out a new recipe.  Especially when it involves brownies.  And chocolate chips.  This weekend I decided I needed a large dose of chocolate, and this brownie recipe turned out to be amazing.  I found the original recipe at Flippin’ Delicious, and changed a couple of things for what I had in my pantry.


These brownies are made with a different sweetener than I usually use.  I haven’t used coconut palm sugar for about a year, because I’ve been on the fence on whether it’s any better than sugar.  To be honest, though, it is absolutely amazing in baking. It adds a caramel flavour just like brown sugar. IMG_5268

1/4 cup melted butter
1/4 cup melted coconut oil
1/2 cup coconut palm sugar
3/4 cup cocoa powder
1/4 tsp salt
1 tbsp water
1 tsp vanilla extract
2 eggs
1/2 cup millet flour
1 cup chocolate chips


1.  Preheat oven to 350 degrees celcius

2.  Mix coconut oil, butter, water, vanilla extract, and eggs in a small bowl

3.  Mix flour, cocoa, and salt in a large bowl

4.  Add the wet ingredients into the dry ingredients and mix until well combined

5.  Stir in the chocolate chips (you can find my chocolate recipe here) Making chocolate chips may be extra work, but they are so worth it in these brownies.

6.  Pour batter into a greased 8×8 baking dish and bake for 35 minutes

7.  Serve warm, and freeze leftovers within 3 days.

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