It was Pot Luck Day at school. I was assigned “Sweets.” My first recipe went wrong. So I resorted to brownies.
Everyone loves brownies, right? These ones are coconut sugar brownies. All the kids in the neighborhood quickly started coming by my house when they smelled them baking. But… they looked too plain. Too lonely. Morning arrived, and I was getting ready to pack them up, when that little magic creative wizard came to my kitchen and started playing around. Strawberries. The brownies were begging for them. And… of course: eyes. My daughter wants to put eyes on all of the fun food now. She really loves eating those eyes. A dab more of chocolate and some lips. Red lips. And ta-dah! Miss Strawberry Brownie was born!
What do you think? Care for one?
I borrowed the recipe for the brownies from Baker’s Chocolate. I modified a few of the ingredients.
BAKER’S CHOCOLATE ONE BOWL BROWNIE RECIPE
4 (1 oz. each) sq. Baker’s unsweetened chocolate
3/4 c. (1 1/2 sticks) butter
2 c. coconut sugar
3 eggs
1 tsp. vanilla
1 c. flour
1 c. chopped nuts, optional
Heat oven to 350°F.
Melt chocolate and butter in a sauce pan and stir until both are completely melted.
Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9-inch pan.
Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies.
Note: When using glass baking dish, bake at 325°F. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.
