One of the first gardens I planted was filled with every black flower I could find. This was somewhat of a fad during the Victorian era, which I find intriguing. Can you imagine elegant women in long, floofy dresses tending gardens? That might be as difficult as imagining ME working in flowerbeds. But I tried.
These flowers aren’t truly black, but a deep purple or maroon, and when planted in full sun, with a few brilliantly white or blindingly yellow flower-bed-fellows, the impact was amazing. Black tulips, daylilies, irises, and pansies nestled in a bed of lush greenery near my buttercream yellow house….. Beautiful!
These are not actually from my garden, but the same varieties that I had planted.
What makes these brownies so beautiful is the DARK cocoa. What makes them so moist is the coconut oil.
To make these even coconut-ier, replace some or all of the vanilla with coconut extract. I plan on trying to make coconut extract at some time in the future — once my life settles down. It seems like a pretty simple process to infuse vodka with fresh coconut for use in recipes! I can imagine the summery drinks, spicy stir-frys, and dozens of chocolate treats that will benefit from the flavour…
Using my gluten free flour blend or store-bought gluten free flour makes this a safe and tasty treat, and ridiculously simple to make. Freezing the brownies that aren’t eaten that first hour after these come out of the oven prevents me from devouring the entire pan. They freeze well (my method of exercising self-control).
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Midnight Mounds Bar Brownies – Gluten Free
Description
Everything you love in a Mounds Bar hiding in a decadent brownie.
Ingredients
- 1/2 cup gluten free flour mix
- 1/2 cup dark cocoa
- 3/4 cup sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract or coconut extract
- 4 Tbsp mini chocolate chips
- Coconut flakes for garnish, if desired
Instructions
- Preheat oven to 350 degrees.
- Whisk dry ingredients together.
- Add eggs, oil and vanilla or coconut extract, stirring well. Then add the chocolate chips.
- Spread batter into a greased 8×8″ pan.
- Bake for 25 minutes
Notes
If using a dark pan, drop the oven temp to 325 and check at 22 minutes.
