For fast and fudgy chocolate brownies whenever the mood strikes.
to bringing it all together with my own two hands, even if it's a little more time consuming.
As with my"regular" brownies, the backbone of this brownie mix comes from a combination of both high-fat Dutch cocoa and dark chocolate . This isn't a recipe wherewill do, as its lighter, fruitier profile doesn't deliver the kind of earthy darkness these brownies need. Once the mixture is thoroughly pulverized, add the refined coconut oil, which should be in its solid state, and pulse only until well combined, about 30 seconds. Friction from excessive processing at this stage can liquify the oil, making the mix wet enough to stick to the bowl and blade. This won't affect the brownies in any way, but it's an annoying problem that's easy to avoid with a little attention to detail.
Otherwise, when the next brownie craving strikes, all you need to do is preheat the oven to 350°F, shake the dry mix into a bowl, and scale out the water, eggs, and vanilla.