The PB2 brownies I make are very cake-like. But if you are more of a thick, fudgy, decadent brownie type of person then these are for you! Dense and chocolately! Just try NOT to eat the whole pan! 🙂
One of my favorite variations to this is to add a couple of drops of Young Living Peppermint essential oil.
Oh, and as far as I am concerned, the chocolate amounts are a vague recommendation…I mean, is there really such a thing as TOO MUCH chocolate? I didn’t think so! Especially when using high quality fair-trade dark chocolate. There is even health benefit to that (hello, antioxidants!).
This recipe makes a small pan of brownies (I use a 7×5 pan). The perfect way to have a treat to share with your family but not have enough to over-indulge. If you want or need more, just double the recipe!
1/2 cup vegan butter or coconut oil
1 fair trade dark chocolate bar, broken up into chunks
1/4 cup coconut palm sugar
3 chia eggs**
1 tsp vanilla extract
2 tbsp cocoa powder
1/4 tsp Himalayan sea salt
- Melt the butter/oil and chocolate in saucepan on medium heat. Stir constantly. Remove from heat and pour into large mixing bowl and allow to slightly cool for a few minutes.
- Preheat oven to 350F and grease a 7×5 baking pan with coconut oil.
- Whisk the sugar and cooled butter/chocolate mixture. Add the chia eggs and whisk until smooth. Fold in the flour, cocoa powder, vanilla and salt.
- Pour batter into prepared pan and bake for 40 min or until the brownies start to pull away from edges and a toothpick inserted into the center comes out clean.
- Let the brownies cool completely before cutting.
** to make chia eggs use 3 tbsp chia seeds and 9 tbsp water and mix. It’ll turn gel-like.