Chocolate Brownies

Chocolate Brownies

Serves 12
Diet V/ DF/ GF/ RSF
Time 35

Super rich, moist and fudgy brownies. These brownies are just as decadent and luscious as the real thing.

Produce

1 cup — GF flour

½ cup — Unsweetened cocoa powder

½ cup — Coconut sugar

¼ cup — Almond butter

⅓ cup — Pure maple syrup

¼ cup — Coconut oil, melted

1 tsp — Pure vanilla extract

3 — Eggs

1 bar (100g) — Vegan dark chocolate bar

¾ tsp — Baking powder

¼ tsp — Salt

Specifications

Preheat oven to 180°C (355°F). Line a 20x20 cm (8x8 inch) baking pan with parchment paper and grease with coconut oil. Set aside. In a heat-proof bowl (or pan), melt dark chocolate and coconut oil above a pot of simmering water. Set aside. Separate the egg whites and the egg yolks. Using a hand mixer with double beater attachments, whisk the egg whites until pale and fluffy (you know they are ready when they form firm peaks). In a bowl, mix in the egg yolks with sugar, cocoa powder, almond butter, maple syrup, vanilla extract and salt. Sift the flour and baking powder into the mixture. Then, add the chocolate and coconut oil into the mixture. Mix well until smooth. Gently fold in the egg whites until fully incorporated (don't over-mix, as you want to keep the fluff). Using a spatula, transfer the brownie batter into the baking pan and spread into an even layer. Bake in the oven for approximately 20 minutes, or until an inserted toothpick comes out with moist crumbs attached (for fudgy brownies) or clean (for a little less fudge). Slice into the brownies. Serve cold or warm.