The title says it all.
Sorry about all of the dessert recipes right now, I have a super buck wild sweet tooth at the moment.
This recipe makes 25-30 brownies!
What you'll need:
1 cup + 2 tbsp milk of choice
1/2 cup + 3 tbsp oil
1 tbsp pure vanilla extract
1 cup spelt, all-purpose, or Bob’s gf flour
1 cup unsweetened cacao or cocoa powder
1/4 tsp + 1/8 tsp salt
1/2 tsp baking powder
1/2 cup brown sugar or packed 1/2 cup coconut sugar
only if using Bob’s gf flour, add 1/4 tsp xanthan gum
1/3 cup unrefined sugar OR stevia baking blend
loosely packed 2 tbsp cornstarch (flaxmeal also works)
2/3 cup mini chocolate chips, optional
What you'll need to do:
Whisk together the first 3 ingredients, then set aside. If using flax, whisk it in as well.
Preheat oven to 330F. Grease a 9×13 pan or line with parchment paper, and set aside.
In a large mixing bowl, thoroughly combine all remaining ingredients.
Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down.
Bake 16 minutes. The brownies will look a little underdone when they come out, but that’s okay!
Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well. Store in the refrigerator for up to 4 days, or freeze.
Frost with frosting of choice or the following recipe:
1/2 cup cocoa powder (40g)
2 tbsp pure maple syrup or agave (30g)
1/2 cup virgin coconut oil, melted (75g)
Stir ingredients together to form a thin sauce. Spread over the brownies, and refrigerate or freeze 20 minutes to set.
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