Ingredients
Scale
- 284 g. organic sugar
- 57 g. organic dark chocolate, chopped
- 57 g. organic Dutch cocoa, sifted
- ½ tsp. organic ground vanilla bean
- ½ cup boiling water
- ½ cup organic canola oil (or organic coconut oil, if you use this they will taste like coconut brownies)
- ¼ cup organic coconut milk
- 255 g. organic flour (or an organic gluten free flour blend)
- ¾ tsp. baking powder
- ½ tsp. sea salt
- 85 g. organic walnuts, chopped (optional)
- organic powdered sugar (optional)
Instructions
- Preheat oven to 350 degrees. Line a 9” x 13” baking pan with parchment paper.
- In the bowl of your stand mixer fitted with paddle attachment, add sugar, vanilla bean, cocoa, and dark chocolate.
- In a separate bowl, add flour, baking powder and sea salt and whisk together. Set aside.
- Add the boiling water to the mixing bowl with the sugar mixture, and mix on medium speed until all the chocolate and cocoa are melted and you have a smooth chocolate.
- Add in the canola oil, coconut milk and the flour mixture and mix on low speed until just combined, do not over mix.
- Add the walnuts and mix again to combine.
- Pour batter into the pan. You will have to spread out until the brownie batter is completely even.
- Bake for 17 minutes.
- Cut brownies into 12 large or 24 small brownies. Sift powdered sugar over the top (optional).
- Store brownies in an airtight container.