Fat Bomb Brownies!

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Bubbalew

½ cup unsweetened cocoa powder

½ cup salted butter

½ cup cream cheese

1 cup splenda/granulated sweetener of choice

5 large eggs for cake-like brownies/4 large eggs for traditional brownies

3 teaspoons of vanilla extract

5 tablespoons of coconut oil

½ teaspoon of baking powder

1 teaspoon of olive oil (for greasing the pan)

subheading: Instructions:

Preheat your oven to 450F.

Put butter and cream cheese into a large microwavable bowl, microwave on high for 1.5 to 2 minutes or until butter is melted and cream cheese is soft.

Mix melted butter and cream cheese with a large spoon to break the cream cheese into smaller bits. You want liquid butter with small cream cheese chunks throughout.

Add Splenda/granulated sweetener of choice, cocoa powder, and coconut oil to the butter and cream cheese.

Mix as though your life depended on it! No seriously, mix thoroughly. You want the grainy texture of the dry goods to mash up and mix the cream cheese. Any chunks of coconut oil/cream cheese not mixed in thoroughly at this point will be present in the final product. So, mix until your arm feels like falling off and you have a grainy texture with no chunks visible.

Add your vanilla extract and mix. I note here that if you are not using splenda and your sweetener has any kind of after taste, you may want to up the amount of vanilla extract.

Add in the baking powder and mix.

Add the eggs and mix. At first it will seem like it's not coming together. You just need to keep mixing. You should end up with a very smooth mixture and (depending on how much air you whip in and the number of eggs used) it may be 'fluffy'.

Lightly grease an 8 x 8 or 9 x 9 cooking pan. I prefer glass. This recipe sticks no matter what and the glass is easier to scrape out after cooking.

Pour the batter into the cooking pan. Spread it as evenly as possible.

Put into the middle rack of your oven and cook for 35 to 40 minutes on 450F. It's done when you can stick a knife in and it comes out clean. The top should split as it's cooking and turn a nice dark brown. NINJA EDIT: I've heard a few people say they've burn theirs. I would say if you know your oven runs hot (burns other things), do the knife test at 25 and 30 minutes. You won't hurt anything by taking it out and testing. From my own experiments, I've found this recipe to be one that doesn't mind being dragged in and out of the oven. It may sink a little but it should be fine.

Pull it out and let it cool at least 15 minutes before serving. Due to the oils used, the brownies have to settle and the oil has to fully re-absorb after cooking in order to have the right texture.

Once fully cooled, cut into 16 pieces and enjoy!

Double the butter if you don't like coconut oil

At least one person has tried stevia and the after taste overwhelmed the brownies

You can replace the butter for bacon grease

To use liquid sweeteners, add them before the vanilla extract and ensure that the texture is right before moving on (stick your spoon in the center of the batter, if it falls slowly over you're good. If it stands up on it's own, add a little water or olive oil).

Avocado can replace the cream cheese in the recipe but check how it tastes before you add the vanilla extract, you may need more vanilla extract to hide the taste.

MIND YOUR COOK TIMES If you can smell them strongly from across the room while baking, it's time to do a knife test. Take a butter knife, stick it in the middle of the brownies. Pull it back out. If it's clean, they are done and can be set a side. If not, continue cooking.

Crush up some almonds and walnuts and have chunky brownies!

If your brownies come out too spongy, on the next batch reduce the baking powder by half and use fewer eggs.

You can substitute 1oz of unsweetened baker's chocolate for the cocoa powder. Just add it to the butter and cream cheese before microwaving.

You can use an oven safe bowl and set your oven to 200 to melt the butter and cream cheese.

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