Description
Everything a brownie needs—richness, extra chocolate, and fudgy interior, all made vegan, gluten-free, and paleo!
Ingredients
- 1 Tablespoon Coconut Flour
- 3 Tablespoons Cacao Powder
- 1 teaspoon Sea Salt, Plus Extra For Sprinkling
- ½ teaspoons Baking Soda
- ¾ cups Nut Butter
- ½ cups Sugar
- 2 whole Flax Eggs
- 2 Tablespoons Non-dairy Milk
- 1 teaspoon Vanilla Extract
- ⅓ cups Chocolate Chips
- ⅓ cups Chopped Walnuts
Preparation
Preheat oven to 350ºF and coat a 9×9 baking pan or two smaller ones with oil.
In a large bowl, combine dry ingredients: coconut flour, cacao powder, sea salt, and baking soda. Set aside.
In a smaller bowl, whisk nut butter, sugar, flax eggs, almond milk, and vanilla extract. Carefully stir the wet into the dry and mix until combined. Fold in chocolate chips and walnut pieces.
Transfer the batter to the baking pan and sprinkle with additional pinch of sea salt. Bake for 20–22 minutes, or until a toothpick comes out relatively clean (relatively because you might poke a chocolate chip, not undercooked batter).
Let cool slightly before serving. Store leftovers in an airtight container in the fridge for up to 2 weeks. Enjoy!
