Low(er) Sugar Vegan Brownies
Yes! They DO exist! Now hold on…if you’re used to over-the-top-triple-fudge-chocolate-overdose brownies, this is not them. But if you’re tastebuds have already adjusted to the sweet life of lower sugar, and cringe at the standard brownie ingredient list, then these my friend, you will appreciate! (and feel guilt-free about eating for breakfast). Oh and don’t worry, there’s nothing “too healthy” failing to hide in them like pureed black beans *shudder*.
Took me several batches to get even these half eaten pictures because we kept eating the whole tray before I remembered to snap a picture.
2 Cups Spelt Flour*
1 3/4 tsp Baking Powder
1/2 tsp Salt
3 TBSP Sugar (yes, only 3!)
3.5 TBSP Cocoa Powder
3/4 Cup Non-Dairy Milk (I typically use So-Delicious Coconut Milk)
1/2 Cup Orange Juice
1/4 Coconut Oil
1/3 Cup Chocolate Chips (mini, regular, dark, light, whatever you like!)
*I use fresh ground spelt flour, which in my experience doesn’t require as much liquid as store bought flours. If your brownies come out a bit dry, try increasing the liquid or decreasing your flour by 1-3TBSP.
- Preheat oven to 350.
- Mix all dry ingredients in a bowl.
- Mix all wet ingredients in a separate bowl.
- Combine dry and wet ingredients, stir.
- Mix in chocolate chips.
- Bake 30-35 minute until toothpick comes out clean (but watch that you don’t stick a melted chocolate chip and think it needs more time).
Cool for a bit as the brownies will hold together more when cooler. Enjoy!