” After experimenting countless times trying to come up with a moist, fudgy brownie that used honey as a sweetener, I finally came up with these heavenly, melt-in-your-mouth brownies. Best of all, they only take minutes to prepare!” ~Sarah
• 9 tablespoons unsweetened cocoa powder
• 4 tablespoons safflower oil
• 1/2 cup butter
• 3/4 cup honey
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup whole wheat flour
1: Preheat oven to 350 F. Line bottom and side of 8-inch baking dish with foil and lightly grease foil. Set aside
2: In a small pot over low heat, combine cocoa powder and oil. Stir in butter and slowly cook until butter is melted and mixture is smooth, stirring constantly to avoid burning. Remove from heat and cool.
3: In a large bowl whisk honey, baking powder, salt, eggs, and vanilla until thoroughly combined. Stir in cooled chocolate mixture and continue stirring until smooth.
4: Add flour and gently stir until combined.
5: Pour batter evenly into prepared foil-lined baking dish. Bake in preheated oven 25-30 minutes or until toothpick inserted in middle comes out with a few crumbs still sticking to it. (This step is essential otherwise the brownies will not be moist and fudgy)
6: Cool brownies 1- 1 1/2 hours, then using foil, lift brownies from pan to cutting board. Cut brownies into squares and serve.
Yield: 16 brownies
Store brownies in airtight container 3-4 days.