Coconut Oil Brownies
Vegetarian, Dairy Free


Coconut oil replaces traditional better in this fudgy brownie recipe, resulting in treats that are both flavorful and super moist. Coconut oil is a surprisingly versatile ingredient for cooking and baking. It doesn’t impart all that much coconut flavor to the finish dish, making a great option for savory recipes, too.


Dosage when made with cannabis oil [page 38]: about 25 mg THC per serving

Servings 12Brownies
Prep Time 10minutes
Cook Time 30minutes
Ingredients
Instructions
  1. Preheat the oven to 350 F. Line an 8-inch-square baking pan with aluminum foil, leaving a couple of inches of overhang. Grease the foil with the vegetable shortening.
  2. Combine the flour, cocoa powder, and salt in a medium bowl.
  3. In a medium saucepan, melt the coconut oil, Cannabis Coconut Oil, and chocolate together over low heat, stirring frequently. Set aside to cool for 5 minutes.
  4. Stir the brown sugar into the melted chocolate.
  5. Beat in the eggs and vanilla extract and continue mixing until well incorporated.
  6. Add in the flour mixture and combine until just incorporated.
  7. Stir in nuts [if using].
  8. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
  9. Let cool in the pan before using the foil to lift at the brownies and slice.
Recipe Notes

Serving Tip:

Turn the simple brownies into a spectacular sundae by placing a brownie in a ball and topping with a scoop of vanilla ice cream. Drizzle with hot fudge sauce and topped with whipped cream and a cherry.