Description
Rich, fudgy brownies made with coconut flour and cocoa, naturally vegan and gluten-free with a deep chocolate flavor and moist texture.
Ingredients
- 1/4 cup ground chia (or ground flax)
- 1/2 cup + 2 tbsp water
- 2/3 cup coconut oil
- 1 cup cane sugar (or raw cane sugar)
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup cocoa powder
- 1 cup + 2 tbsp coconut flour
- 1 tsp baking powder
- 3/4 tsp sea salt (finely ground)
- 1/2 cup vegan chocolate chips (plus more for topping)
Instructions
- Combine the ground chia and water in a bowl and whisk well. Let sit for 10 minutes until it thickens to an egg-like consistency.
- Preheat the oven to 350F (180C) and line an 8×8-inch baking pan with parchment paper.
- Melt the coconut oil in a saucepan, then add cane sugar, coconut sugar, and vanilla. Whisk in the chia mixture until fully combined.
- In a large bowl, sift together cocoa powder and coconut flour. Add baking powder and salt, then mix.
- Pour the wet mixture into the dry ingredients and stir until just combined. Fold in vegan chocolate chips.
- Transfer batter to the prepared pan, smooth the top, and sprinkle additional chocolate chips.
- Bake for about 25 minutes, until edges are firm and a toothpick comes out clean. Cool for 10 minutes, then lift out and cool completely before slicing.
- Cut into squares and serve.
Notes
- Do not overmix the batter to maintain a fudgy texture.
- Allow brownies to cool completely before cutting for cleaner slices.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Ground flax can be used instead of chia seeds for the egg substitute.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
