This Choc-tacular Brownie recipe utilizes coconut oil to make them dense and rich, arrowroot flour and brown rice syrup for dense chew factor and vanilla extract for delicious unification. Use unrefined coconut oil instead of refined coconut oil if you're interested in imparting a subtle coconut flavor in these vegan brownies.
¼ cup non-dairy milk
3 Tablespoons arrowroot or tapioca flour
2/3 cup coconut oil, refined
1/3 cup brown rice syrup
1 cup sugar
1 teaspoon vanilla extract
¾ teaspoon salt
2/3 cup cocoa powder
2/3 cup all purpose flour
Hand mix in ½ cup chopped walnuts if desired.
Preheat oven to 350F (177C). Line an 8 x 8 inch baking dish with wax paper and set aside.
In a small bowl, whisk together the non-dairy milk and arrowroot or tapioca flour until smooth and creamy.
Place coconut oil, brown rice syrup, sugar, vanilla extract, salt and non-dairy milk arrowroot or tapioca flour mixture in a medium saucepan. Whisk constantly on low heat for a few minutes until the mixture is well incorporated. Transfer the mixture to a large mixing bowl.
In another large mixing bowl, whisk together the cocoa powder and all purpose flour.
Add the first ½ cup of the dry ingredients from step 3 to the bowl containing the wet ingredients from step 2 and mix thoroughly with a mixer. Then add the walnuts, add the remaining flour and hand mix with a spoon until well mixed. Place the batter into the prepared pan and push it into formation. Bake for 40 minutes. Set on a rack to cool completely. When cooled, remove from baking pan and slice with a pizza slicer into desired squares. Please note that it's normal for the center to cave in a little. Store Vegan Choc-tacular Brownies in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months.
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