After finding a recipe (Dark Chocolate Whole-Wheat Brownies) on the 100 Days of Real Food blog, I wanted to try applying some of those ingredients into my Coconut Oil Brownies of the August 24, 2012, post. So I substituted maple syrup for the brown sugar and natural cane sugar, and whole wheat pastry flour for the all-purpose flour.
Although it looks cake-like in the photo above, the brownies actually are more fudge-like. They also turned out thinner; and they shrank a bit, pulling away from the sides of the pan, as they cooled.
I liked the results though, flavor-wise. I think they're more subtlety sweet, if that makes sense. Less over-the-top, decadent sweetness, but dark chocolaty just the same.
A Healthier Coconut Oil Brownie
1/2 cup unsweetened cocoa powder
1/2 cup extra virgin coconut oil, melted
1/2 cup maple syrup (I used Grade B)
1 tsp espresso powder
2 tsp vanilla extract
1/4 tsp salt
2 large eggs
1/2 cup whole wheat pastry flour
1/2 cup bittersweet chips
Preheat the oven to 350 degrees. Grease an 8-inch square pan (I used coconut oil).
Sift the cocoa powder into a medium bowl, then add the coconut oil and stir until completely smooth. Add the maple syrup, espresso powder, vanilla, salt, and eggs. Add the flour and mix until just combined. Lastly, fold in the chips.
Pour the mixture into the prepared pan and bake for about 14 minutes.
Optional: Sprinkle some fleur de sel on top before devouring.