Coconut oil creates a chewy texture with a subtle coconut flavor that perfectly complements rich chocolate flavor.
Whenever I crave something sweet, you can rest assured that chocolate will be involved. About once a month, I crave chocolate brownies or the perfect chocolate chip cookie. (If I’m baking lemon bars or hermit bars, likely I’m trying to get on the good side of my mommy or husband.)
Recently I hosted a Bob’s Red Mill Gluten Free Giveaway and got to sample over 10 of their most popular GF products. My favorite so far? Their Gluten Free Brownie Mix. This is not a sponsored post, I simply can’t get over the deep chocolate flavor and perfect chewy texture. And of course now that I’ve jumped on the coconut oil bandwagon, I take any opportunity I can get to swap out butter with coconut oil.
Why the coconut oil love? Here’s the deal: yes, coconut oil contains saturated fat but not all saturated fats are created equal. Coconut oil contains lauric acid, a medium chain fatty acid which has been shown to provide a whole host of health benefits including boosting heart health, promoting weight loss and supporting your immune system.
I’ve also conducted extensive research that proves consumption of coconut oil in brownies drastically reduces post-brownie consumption guilt.
Chewy Chocolate Gluten Free Brownies
- Pre-heat oven to 350 degrees and spray a 13×9 baking dish with non-stick spray.
- In a large bowl, add the brownie mix, egg, warm water, coconut oil and vanilla. Beat on medium speed for 2 minutes using a stand or handheld mixer. (You could also just use a whisk and work your arm muscles!)
- Stir in coffee grinds and chopped walnuts then pour into baking dish.
- Bake for 20-25 minutes or until toothpick comes out clean.
- Let cool completely before slicing into 16 pieces.