Four Twenty Brownies

April 20, 2013

Baking is not my thing. I like to cook and be creative. Locked into measuring, exacting a chemical reaction is just not what I want to be doing in the kitchen. But..it’s 4-20..and what is  4-20 without brownies? I have made these many times, though not in many years.  Duncan Hines  has served  me  well, and even those, on very rare occasion. I have been  experimenting with coconut oil  and coconut flour, and steering far away from sweets and boxed anything. Today was the perfect occasion to see  if I could knock out the  gluten and slash the carbs in this old family recipe.  The original measurements are in parenthesis.

6 oz. unsweetened cocoa

4 T. coconut oil

4 T.  unsalted butter  ( or 1 stick butter- no coconut oil)

3 eggs, room temperature

1 C. sugar   (1 1/2 C. sugar)

1 T. whipped cream vodka   (1 t. vanilla)

3/4 C. coconut flour  (3/4 C. white flour)

1/4 C. cacao nibs

1/4 C. chopped walnuts ot toasted slivered almonds (optional)


Pre heat oven to 350.

Melt butter and  coconut oil in microwave. Add chocolate pieces and stir until melted. I find this the easiest way  to melt the chocolate. It never burns and cools the butter at the same time. I used some Lindt Chile Chocolate to make up the balance of ounces. It’s a dark chocolate with just a kick of heat…That is the lighter squares you see  in this picture.


Beat eggs until just  frothy,about a minute.Slowly add the sugar, a quarter of a cup at a time. Add vodka (or vanilla), and the cooled  chocolate and butter mixture. Cooled means you can comfortably stick your finger in it, not so cool that it is hardening.


Stir until well combined. Add flour and mix until just combined.Stir in cacao nibs and nuts. Pour into 8×8 pan. Bake 25 minutes-no longer! You also must allow them to cool at least 30 minutes.

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You can frost them, or dust them with powdered sugar,or even drizzle them with caramel and sprinkle some pink Himaylayan salt on top.. I left them naked to show  how moist they are.

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