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Categories:
cocoa powder flour baking powder salt coffee granules xylitol chocolate chips silken tofu vanilla coconut oil milk choice cocoa powder maple syrup virgin coconut oil liquid
Viewed: 39 - Published at: a year agoIngredients
- 1/2 cup cocoa powder
- 1 cup spelt flour 140g, Arrowhead Mills gf does also work.
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons coffee granules instant, optional
- 1 cup xylitol or sugar, or coconut sugar, 190g
- 1 cup mini chocolate chips
- 6 tablespoons silken tofu For soy-free, you can use black bean brownies recipe instead.
- 2/3 cup applesauce 160g
- 2 1/2 teaspoons pure vanilla extract
- 1/2 cup coconut oil
- 2 tablespoons milk choice, 30g
- 1/2 cup cocoa powder
- 2 tablespoons pure maple syrup or agave, 30g, you can sub liquid stevia to taste
- 1/2 cup virgin coconut oil liquid
Method
- Preheat oven to 325 and grease a 9x13 baking pan.
- In a large bowl, combine all brownie dry ingredients and stir well.
- In a separate bowl, combine all brownie liquid ingredients and stir well.
- Pour wet into dry and stir until evenly combined (but do not overmix), then transfer to prepared baking pan and cook 32-34 minutes.
- Allow to cool, and mix frosting ingredients together to form a sauce.
- Spread sauce over the brownies, then fridge or freeze 10-20 minutes and the sauce magically transforms into fudgey chocolate frosting! These brownies taste much richer the next day, after the flavors have had a chance to intensify.
