Ingredients

The following ingredients have 24 Servings
  • 2 egg substitutes (- I used chia eggs - *see below on how to prepare chia eggs))
  • 1 cup dairy-free milk
  • 1/2 cup coconut oil
  • 1 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup unbleached flour
  • 1/4 cup plus 2 tablespoons Fair Trade cocoa powder
  • 2 teaspoons instant coffee (- finely ground)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • pinch sea salt
  • 1 cup chocolate chips (- Fair Trade )
  • 1/4 cup powdered sugar for dusting the hearts. (- organic)

Instruction

  • Lightly oil a 9x13" baking pan
  • Mix the egg substitute and set aside. See the instructions below.
  • In a large bowl add the nondairy milk, coconut oil, prepared egg substitute, sugar and vanilla extract.
  • Beat at medium speed with an electric mixer for about a minute or two until well mixed. Scraping down a couple of times.
  • To the same bowl add flour, cocoa powder, instant coffee, baking soda, cinnamon and salt.
  • Mix until well blended, scrapping down the sides.
  • Fold in the chocolate chips.
  • Spoon into the prepared baking pan and smooth evenly.
  • Bake at 350° for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
  • Let cool on a wire rack for about 15 minutes.
  • Turn out onto a cutting board and cut into 24 squares. 4 across and 6 down with squares being a little bit bigger than 2" square.
  • Fold a heavier piece of stock paper in half and cut out a half heart shape that is smaller that 2" high.
  • Open up the paper and you will see your pretty heart shape.
  • Lay the heart shape in the center of a cut brownie square.
  • Put about 1 tablespoon of powdered sugar in the dusting wand and dust the powdered sugar over your cutout and carefully lift straight up.
  • Continue until you are done with your hearts.