Despite climbing temperatures and a mounting pile of work, this afternoon, like most afternoons, I decided that the answer to my problems was baking. For the past few days I have been eyeing different brownie recipes but the thought of all of that butter and sugar, no matter how delicious it would be, was keeping me at bay. After a disastrous experience yesterday in which I decided to improve and 'loosely interpret' a chocolate cookie recipe - i.e. me not having enough butter for the recipe and reading somewhere that Greek yogurt could be used as its substitute - I decided that I should just bite the bullet and whip up a pan full of delicious chocolate treats. 
While looking up recipes online I came across one on The Well Traveled Wife for coconut brownies. Instead of using butter, coconut oil acts as a wonderful substitute. Unlike many brownie recipes that I have made before which require the browning of butter in a saucepan and a million different steps and ingredients, this one is a one bowl kind of treat. 
I played around with the recipe a little bit and cut the sugar down from 2 cups to 1 1/2. I also substituted regular white flour for whole wheat. The addition of shredded coconut is a nice change and adds a little extra crunch to the bars. I would also highly recommend letting them cool for about fifteen minutes or longer in order to let them sit and come together. 
While not as fudgy and decadent as other brownies, these were pretty good. So good in fact, that my father who usually scoffs at the idea of cutting back on butter, finished his piece in three minutes flat. No joke. Plus the fact that they are healthy- as healthy as a brownie can be - makes them all that much sweeter. 

3/4 cup unsweetened cocoa powder-I used Hersheys but Ghirardelli would be good too
3/4 cup coconut oil
1 1/2 cups granulated sugar
3 eggs
1 tsp. vanilla
I 1/4 cups whole wheat flour
1/2 cup shredded coconut (optional, but highly recommended)
  1. Preheat oven to 350°
  2. In a large microwave safe bowl combine cocoa powder and coconut oil and microwave for about 30 seconds or until the oil has melted.
  3. Stir until all cocoa powder has disolved then slowly mix in the sugar.
  4. Add in the eggs one at a time, then mix in the vanilla.
  5. After making sure that everything is combined, slowly add in the flour.
  6. Spread into greased or parchment-lined 9x9 or 9x13 baking pan, depending on how thick you want them.
  7. If you so desire, which you really should, sprinkle the shredded coconut on top and pop into the oven for 35-40 minutes or until a toothpick inserted into the middle comes out with 'fudgy' crumbs. 
  8. Cool in pan or on rack and enjoy!
*I stored them in a tupperware overnight and today they were even better than yesterday - more moist and not as dense - definitely recommend letting them sit*

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