Updated: March 15, 2016 2:20:18 pm
Chocolate and me ain’t friends and when it comes to coconut oil, I am ashamed to admit this but I am one of those few Keralites who can live without coconut oil. But then things were quite different when I was down with viral infections for the three full days and all throughout my fever, I was craving for sweets. I ate all the chocolate, bananas and cookies at home and every time I dozed off, I woke up craving for more sweets. So when my temperature hit normalcy I decided it was time to bake.
I knew I had some cooking chocolate in my pantry but never did I know we would be out of flour and butter. I made a call to the local grocer but I knew he would not deliver things on time. This being my last opportunity to bake and click in peace I began looking out for a recipe that could help me bake something sweet with the ingredients I had – which was sugar, eggs and chocolate. And voila! I remembered this pack of almond meal hidden under my bed (yep I have a bed with a huge storage unit) and the the recipe I had, required coconut oil which was always on my counter top. And we whisked – my daughter Sarah and me, poured the batter into the cake tin, baked and every thing turned out perfect in the end.
1 cup Dark chocolate chips/chunks (I used white chocolate though)
1/2 cup Coconut oil
1 cup Sugar(I used demera sugar)
1/2 cup Cocoa powder (I used Hersheys)
1/2 cup Almond meal
1/2 tsp Salt
2 tsp Vanilla extract
* Heat the chocolate chunks with the coconut oil till they melt. I did this in the microwave oven. Pause every 30 seconds and stir the mixture to prevent the chocolate from burning.
* In a bowl, whisk the eggs and sugar together. Add the molten chocolate and whisk the mixture together. Fold in the salt, almond meal and cocoa powder after this and whisk the batter once again. Finally add the vanilla essence and whisk the batter again.
* Preheat the oven at 180 degrees while prepping the batter and line a 9 x 9 baking tin with parchment paper. Pour in the batter into the tin and bake for 30 minutes until a toothpick inserted comes out clean.
* Let the tray cool down for 15 minutes and then slice into brownies. Serve them just as it is or with a dollop of your favourite ice cream. I think tender coconut ice cream would be perfect with the nutty flavour of the brownie complementing the cream.
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