Printed from: www.grandmotherskitchen.net
Make 1 (9x9 or 8x8 inch) baking dish
3/4 cup all purpose flour
3/4 cup cacao powder
1/4 teaspoon baking powder
1/4 teaspoon salt
2 Tablespoons coconut oil ( or you can use butter) - at room temperature
2 eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup organic maple syrup
1/4 cup oatmilk (You can use dairy milk, almond or coconut milk)
1/2 cup dark chocolate chips, use 70% or higher for highest quality chocolate
1/2 cup oatmilk (or you can use dairy or almond or coconut milk)
2 Tablespoons cacao powder, sifted
1. Preheat the oven to 350 degrees. Line the baking dish with parchment paper.
2. Measure the flour, cacao powder, baking powder and salt into a mixing bowl and stir together on low speed.
3. In a food processor or blender, whiz the eggs and coconut oil together until well combined. Add the vanilla, maple syrup and oatmilk and whiz until well combined.
4. Pour the wet ingredients into the dry and mix on low speed just until combined.
5. Place into the baking dish. This batter is very thick and does not spread on its own into the pan. You will need to use a metal icing spatula or some other device, greased with coconut oil to spread the batter evenly into the baking dish. Once nice and smooth place to bake for 16-19 minutes.
16 minutes will give you a more creamy fudge type texture and 19 minutes will make it more cake like.
Remove once baked and place onto a cooling pad. Once cooled to room temperature, make the frosting.
1. Melt the chocolate chips in a double boiler. To do so, get the water boiling in the bottom of the boiler, place the chocolate chips into the top of the double boiler. Shut off once the water has boiled. The heat alone will melt the chocolate. Stir the melted chocolate to make creamy.
2. Add the milk and cacao powder and stir in with a whisk until creamy and combined
3. Frost the brownies while the frosting is still warm. Refrigerate and once cooled, cut into squares, put into a container with a lid and keep refrigerated.