I am a huge fan of boxed brownies. They are super easy to whip up, customize, and let’s face it, perfect for when we are short on time … which is always. I have seen many recipes for the boxed brownie copycat, heck, I’ve pinned half a dozen of them, but as for actually making them, well, –
Ummm is that my mom calling me?
So, you can imagine how excited I was to find that these brownies look and taste just like, if not better than, boxed brownies!
(and I just had to make something that would make up for the anything-but-photogenic cookies last post. They tasted amazing, but gosh, can we say ugly?)
Now that I have my pride back, let me tell you how awesome these are. These have the soft and fudgy exterior, crackly top, and deep chocolate flavor throughout. These are the ones you find at picnics and school parties and recitals. These are the ones that everyone loves even though they know they aren’t really homemade.
Except these are homemade. And gluten free. And dairy free. Thanks to Hodgson Mill for the amazing coconut and almond flour samples! I’ve loved using it and this is my favorite recipe to date mainly because there is lots of chocolate involved. I am a huge pineapple fan, but my heart belongs to chocolate.
Not only are they allergy friendly, they are so easy to make. The thing that never sold me on any of the copycat box mix brownie recipes was that they had *gasp* more ingredients. Listen up, these do have more ingredients, but they are made in a food processor (or blender.) Can it get easier than that?
I have made more than my fair share of plain brownies. I’ve made them with avocado, pumpkin, peanut butter, Reeses, and more. Some of them are with boxes, some of them are with veggies. It is all about balance, right? But none of them tasted like my traditional out of the box brownies. That has all changed. My mom can tell when I put things in brownies. A couple of those have made it on the blog because I think they are darn delicious, but if they don’t pass her, they usually don’t make it. Also, I had to make these twice. The first batch was like fudge, but Mom thought it was too grainy (that’s what she thinks all paleo desserts taste like.) So I adjusted some things, made it again, and I have to say, I was so proud of myself. After cutting myself a quarter of the pan, I sliced some off for Mom and while she was in the middle of grading or something like that, I stuck it right in front of her and
commanded offered her a bite.
I get excited about food, what can I say? And it was all in the name of love. (she did give it the approval by the way … just in case you think I forced it on her 😉 )
It has taken me awhile to find this copycat recipe (albeit, it was unintentional!) Occasionally, me and the phone have this sort of relationship. Have you ever had those back and forth calls with friends? I’ve done this so many times the last couple weeks.
“Hey this is Mary Frances! When you have a chance, give me a call back. Have a great day!”
Hangs up. Does laundry (ha, who I am kidding. I ate these brownies … really and truly.) Comes back and finds this voicemail.
“Hey Mary Frances! Sorry I missed your call. Give me a call when you can!”
Whoops. Dials number and calls back. No answer, so I leave another message.
“My bad, sorry I missed yours! I just had a quick question. Talk to you soon!”
Goes back to laundry, er, eating brownies.
Comes back and finds another voicemail. (Really???)
“No problem! Is it about ____?”
Ugh! Surely, I’ll get ahold of her this time. But noooooo.
“It’s Mary Frances again! Man, we are pretty bad at actually talking. I’ll give you a call in a couple hours, sound good?”
Now you know why I had to make two pans of these brownies in one week.
- ⅓ cup Enjoy Life chocolate chips
- ⅓ cup coconut oil
- ¼ cup honey
- 3 eggs
- ¾ cup coconut sugar
- ½ cup almond meal
- 1 Tablespoon coconut flour
- ¾ cup unsweetened cocoa powder (sifted and spooned into measuring cup)
- ⅛ teaspoon baking soda (omit if using Dutch-processed cocoa powder)
- Preheat your oven to 325°F. Lightly grease a 8x8 or 9x9 baking pan.
- Melt chocolate chips and coconut oil together. I put mine in a microwave safe bowl and microwaved for 30 seconds and stirred.
- Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a food processor (or blender) and add all of the remaining ingredients, in the order listed.
- Blend until smooth. This is done to make sure the brownies are not grainy after baking.
- Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula.
- Bake for 30-35 minutes or until toothpick inserted comes out clean.