You know you are in the right profession when you have withdrawals. I haven’t baked anything in a week. I’ve been hard at work on my computer designing my 8-week program and cookbook. I felt great accomplishing my goals for these things, but there is the creative part of me that yearns to make things. Luckily, I have two markets this weekend and Zach and I have a brunch for the SAE mothers. I had a hard time not baking anything for my market today, the urge was definitely strong, however, I do like to make things as fresh as possible. So that will have to wait until Friday (I did measure all my dry ingredients out into containers though with notes, so all I have to do is add a few wet ingredients and mix. I have become a master at prepping ahead of time so I am not over-worked and stressed on Friday’s. Being able to take my time, not feel rushed, and do my best is essential to the taste of my products). I was excited to realize I had a little extra flour left over. Granted it was coconut flour. I was determined to make to it work. I really wanted a new recipe to blog. And I really wanted to make something. And I’ve had my heart set on making brownies. Its been on my to-do list for a month now, ever since I realized I do not have any brownie recipes, here, on my website.
Also I couldn’t just settle for making plain brownies. Yes, they’re good, but I have been creative deprived for a week, I needed more. So I decided to make two with caramel. To make the last two into Samoa style brownies. And to save one of the plain brownies to make a little brownie ice cream. Plus a brownie in a mug. That was my mother’s inspiration. She has been into making little mug cakes for my nephews, so why not a brownie in a jar. It’s easy and perfect for one solo person to make. A little indulgence, without having a whole tray of brownies in your face, taunting them to eat them. The pressure to eat them would be real.
So sit back and enjoy this week of brownies! Time to fix their void on this page!
(note the Samoa are my favorite, but they are also my favorite Girl Scout cookie from childhood).
- 1/2 cup coconut flour (if I did this again I would use almond flour, but the coconut was still good)
- 1 cup coconut sugar
- 1/2 cup butter (or coconut oil or ghee, I had more butter than extra oil), melted
- 1 tbsp extra-virgin olive oil
- 2 eggs
- 2 tsp vanilla
- 1/2 cup unsweetened cocoa powder
- pinch sea salt
Let’s Make them Happen:
Melt the butter (I actually browned my slightly for a different flavor). Whisk in a mixer with the coconut sugar and olive oil. I did mine in my mixer. Do this for a few minutes. on high.
Add the eggs. Beat for 1 more minute.
Shift the coconut flour, cocoa, and sea salt. Remove the mixing bowl. Whisk the dry ingredients in by hand, until they are JUST mixed. Do not over-mix.
Pour into a small square baking dish or I used my silicon bar mat (it made 6 perfect-sized bars). Optionally: sprinkle Enjoy Life chocolate chips on the top.
Bake for 12 minutes. Keep an eye on them, you want them to be barely done. DO NOT over-bake. Keep a close eye on them. Time will be dependent on the size of the pan.
Cool for 5 minutes. Remove from the mold and cool on a metal rack. Or wait to slice.
Stay tuned this week, I will have some suggestions for dressing them up!