I really wish I was out and about having fun tonight. But I'm not :(
To my dismay I have an exam in my personality class tomorrow. The good thing is that it's in the morning so I can relax the rest of the day, yay! Also happening this week is MY BIRTHDAY :D woot!!
So to commemorate such day of joy, I am going to celebrate ALL week long YAY!
I will post everyday this week with something special so stay tuned.
So to kickoff my birthday celebrations I made some kickass brownies, with coconut, oatmeal AND pecans. AND I made them sugar-free so I can freely stuff my face :D
Nutty-Coconut and Oatmeal Brownies
- 6 ounces unsweetened best-quality chocolate, chopped (I used Amberlyn sugar-free dark chocolate)
- 2 1/4 cups (4 1/2 sticks) unsalted butter, cut into pieces
- 1 1/2 cups all-purpose flour
- 1/3 cup of unsweetened cocoa powder
- 6 large eggs, room temperature
- 1 1/2 cups Splenda sugar blend
- 1 1/2 tablespoons vanilla extract
- Shredded coconut
- Oatmeal (quickoats is okay)
- Pecans (chopped)
Preheat oven to 350 degrees. Butter an 9x13 baking pan. Then melt unsweetened chocolate and butter and let cool. In a medium bowl, mix together the flour. Beat eggs, sugar, vanilla for 7 to 9 minutes. With the mixer on low, slowly add melted chocolate and pecans. Fold in flour into the mixture.
Pour half of your batter into the baking pan make sure to spread it evenly. Sprinkle a layer of oatmeal then pour remaining batter and spread evenly again. Bake until a cake tester inserted into the center comes out clean, 28 to 34 minutes, however, about 4 minutes before you take them out of the oven, add coconut, more oatmeal, and sprinkles, then continue to bake for the remaining 4 minutes. Brownies may seem underbaked, but will continue to cook as they cool. Let them cool for about 15-20 minutes before cutting into them or enjoying.