Ingredients
The following ingredients have 16 Servings
- 2 Bob's Red Mill Egg Replacer* or 2 flax eggs
- 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup (100g) melted coconut oil or any neutral oil
- 1/4 cup water
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 3/4 cup cocoa powder or raw cacao powder (60g)
- 1 cup (112g) Bob's Red Mill Super Fine Almond Flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- ¼ cup vegan chocolate chips (optional, but recommended)
- coarse sea salt or sea salt flakes and melted chocolate chips for drizzle and garnish (optional but takes it over the top)
Instruction
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!