Coconut Flour Brownies

Ingredients

• 1 cup light coconut milk or almond milk or other non dairy milk
• 3 Tbsp flaxmeal
• 2 tsp psyllium husk, or use flaxmeal
• 1/2 cup 70 to 85% dark chocolate, or use semi sweet to make less bitter
• 1/2 cup vegan semi sweet chocolate chips
• 1/2 cup maple syrup
• 2 Tbsp ground sugar or 12 drops stevia
• 3 Tbsp oil, coconut or organic canola
• 2.5 tsp vanilla extract
• 3/4 cup + 2 Tbsp Tbsp coconut flour
• 3 Tbsp cornstarch, or arrowroot or tapioca starch
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/8 tsp pinch of salt
• 1/4 cup vegan mini chocolate chips or regular size chocolate chips, to fold into the batter

Steps

1. The oven should be preheated to 365 degrees F / 180ºc.
2. Heat the coconut milk until almost boiling and pour it into a bowl. Add flax meal, psyllium husk, dark chocolate and semisweet chocolate. Let stand for a minute, then mix thoroughly until melted and smooth.
3. Mix the maple, sugar, oil and vanilla extract in thoroughly, then leave for 5 minutes.
4. Whisk the coconut flour, starch, baking powder, baking soda and salt together well in a separate bowl.
5. Combine the dry mixture with the wet mixture, then fold in the chocolate chips. Taste and add sugar if needed. It should be a spongy, soft dough that keeps drying out. Do not let it sit for long; bake immediately. Transfer to a greased or parchment-lined pan and pat flat.
6. Bake at 365 degrees F / 180ºc for 24 to 25 minutes. Let cool 10 minutes before slicing. For multiple smaller pans, bake 18 to 19 minutes. These brownies are best warm just after baking. Keep on the counter for the day and in the refrigerator for a few days, and reheat before serving.