Christina’s Famous Brownies
1 1/3 cups flour (I use freshly ground whole wheat flour)
2 cups sugar (I use Rapadura sugar [best option for sugar] or “unrefined”/”raw” sugar)
3/4 cup cocoa powder (unsweetened)
1 teaspoon baking powder (without aluminum)
1 teaspoon sea salt (I use Redmond’s RealSalt, it is a “pink” sea salt)
1 cup chocolate chips
4 eggs (Joyce’s fresh eggs 
)
2/3 cup cooking oil (I use unrefined coconut oil)
2 teaspoons real vanilla
Mix all dry ingredients together in a medium sized mixing bowl. (If using “raw” sugar, I put it in my blender for a minute or so. This sugar is so coarse that it doesn’t dissolve well unless it is helped along a little bit.) Add chocolate chips. Mix wet ingredients in a small mixing bowl. Pour wet ingredients into dry ingredients and gently fold together just until everything is wet. Do not overmix or the texture of the brownies will not be right. Spread into a greased 9×13 pan. Bake at 350 degrees F for 23-25 minutes….just until the brownies are no longer jiggly in the middle. Cut into 24 pieces.
I sometimes add nuts or swirl some peanut butter into the batter before baking. Use your imagination! These are very moist brownies, not cakey. I don’t think they need any sort of frosting.
ENJOY!!
