Coconut Brownies

We're big on coconut here.  Really big (seriously, you should see our refrigerator, freezer, and pantry.  It's like a So Delicious factory exploded).  Recently I've been reading about the benefits of coconut oil and have decided to start using it more often in my baked goods.  So far, I've used it in granola bars, blueberry muffins, and these brownies.  The other recipes will be coming soon but need tweaking.  The brownies are perfect as is, no tweaking needed (though that likely won't stop me from tinkering with it later - caramel swirl anyone?).

Ingredients:

• 1/2 c. coconut oil
• 1 tsp. vanilla
• 1 c. sugar
• 2 large eggs
• 1/2 c. whole wheat flour
• 1/3 c. cocoa powder
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. flaked or shredded unsweetened coconut

To make:

• Preheat oven to 350
• Melt coconut oil (I put it in the microwave for less than 30 seconds)
• Whisk oil, sugar, and vanilla
• Whisk in eggs
• Mix dry ingredients in a separate bowl
• Fold dry ingredients into wet mixture
• Pour into greased 9x9 baking dish
• Bake for 20-25 minutes, until edges start to come away from the dish (the center may look a bit underdone)
• Cut into squares when cool (or mostly cool - we couldn't wait any longer)

These brownies are amazing.  They are rich, moist, slightly gooey, and very coconut-y.  I barely got my pictures taken before John was trying to swipe one.