Fudgy Brownie

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

1/2 cup + 2 tbsp brown rice flour (or any gluten free flour blend)

2 tbsp cocoa powder

1/4 tsp Himalayan sea salt

  1. 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.
  2. Preheat oven to 350F and grease a 7×5 baking pan with coconut oil.
  3. 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.
  4. 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.
  5. 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.

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