Plant-Based Brownies
The results have been astonishing. We sell out of these every weekend at the Troy Farmer's market and are finally releasing our Rustic Cacao Flakes so you can make these babies at home.
The Recipe
Prep Time: 1 hour | Cook Time: 55 minute | Cooling Time: 3+ hours | Yield: 8 brownies
Ingredients:
Wet
140g dark 60-100% chocolate
209g coconut oil
22g ground flax seeds
120g warm water
Dry
150g King Arthur Gluten-Free Measure-for-Measure Flour
40g Primo Botanica Rustic Cacao flakes
1tsp baking powder
1/2tsp salt
1/2tsp xanthan gum
300g organic sugar
optional : crystallized ginger (in photo), nuts, dried fruit, coconut.
Heat oven to 350 F and line a 13x9’’ pan with parchment paper.
In a pan on the stove or in the microwave, melt the coconut oil together with the chocolate.
Mix flax seed with water in a small bowl. Let the mixture rest to thicken.
Whisk together flour, cocoa flakes, baking powder, salt, and xanthan gum in a medium bowl.
Pour the coconut oil-chocolate mixture into a large mixing bowl and whisk in the sugar and vanilla extract.
Stir the flax seed and water (flax egg) in with the other wet ingredients.
Stir in the dry ingredients a bit at a time until everything is combined.
Pour the batter into the pan and smooth it into an even layer. Allow it to rest uncovered for 30 minutes before moving to the oven.
Bake the brownies at 350 F for about 55 minutes- the edges should be firm and the middle should be between jiggly and fully set.
Let the brownies cool for at least three hours before cutting. They need to be completely cooled to hold their shape.
