Pantry Brownies

I have been in a pre-vacation coma. I haven't even gone grocery shopping. Can you believe I'm out of ice? It's just frozen water, in case you didn't know, and I don't even have that! So of course I am out of a lot of my baking staples, but that's what makes it fun right, what can I throw together that tastes delicious? That is why I call these pantry brownies because these aren't your ordinary brownie ingredients...ok so they're pretty ordinary just not the normal amount...so I just threw everything in there. We have only 1 egg, no granulated sugar, and only 3 tablespoons of butter, so I had to improvise. I thought I might as well throw all the other little odds and ends in there that have been sitting around while I'm at it. So feel free to throw in whatever you have and substitute what you need to.

Pantry Brownies

Ingredients:
1 cup brown sugar
3 tbsp butter, melted and cooled
1/4 cup coconut oil
1 egg
1 tsp vanilla extract
1/4 cup milk
1/2 cup cocoa powder
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup toffee bits
1/2 cup caramel bits

Directions:
1.   Preheat oven to 350 degrees and grease an 8x8 baking tin.

2.   In the bowl of a stand mixer, fitted with a paddle attachment or in a large bowl using a hand mixer cream together brown sugar, butter, and coconut oil.

3.  Then mix in the egg, vanilla, and milk.

4.   Stir in cocoa powder until smooth.

5.  Then add flour, baking powder, and salt and mix until incorporated.

6.  Stir in what ever mix-ins you are using, for these I used white chocolate chips, toffee bits, and caramel bits.

7.   Pour batter into the prepared baking tin and bake in preheated oven for 25-35 minutes. Let cool slightly on wire rack before slicing.