Ingredients
The following ingredients have 4 Servings
- 2 eggs
- ½ cup avocado oil
- ⅔ cup coconut sugar
- ¼ cup maple syrup (optional, if sweeter brownies are desired)
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened cocoa powder
- ½ cup almond milk
- ¾ cup gluten-free flour (I used Trader Joe's)
- ¼ cup almond meal (if not available, use more gluten-free flour)
- 1 cup vegan chocolate chips
- Flake salt to top (optional)
- Whipped cream and peppermint candy to top (optional)
Instruction
- Preheat oven to 350 degrees F and lightly grease an 8x8-inch (or similar size pan) baking dish with oil.
- To a large mixing bowl, add avocado oil, coconut sugar, maple syrup (optional), vanilla extract, and peppermint extract. Whisk thoroughly to combine and dissolve the coconut sugar.
- Add in the eggs and milk and continue to whisk.
- In a separate bowl, add flour, baking powder, baking soda, sea salt, and cocoa powder. Create a crater in the center of the flour mixture and pour in the liquid. Mix thoroughly before adding the chocolate chips.
- Evenly spread the batter into the prepared baking dish. Add a few pinches of flake salt to the top to accentuate the chocolate flavor and add a surprise crunch (optional).
- Bake for 17-22 minutes, or until the edges of the brownies appear baked and the center is no longer wet.
- Remove from oven and let cool in the pan for about 10 minutes.
- Serve warm and gooey, or allow to cool! Top with whipped cream and peppermint candy if desired.
