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It’s always tough to balance flavour with nutrition. These moist chocolate brownies have struck a good chord though. They have chocolate of course but there’s also a hint of peanut butter and maple syrup to give them a more complex flavour. They have little flour so they’re not heavy, just pure sweet goodness.

Super Moist Chocolate Brownies
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Super Moist Chocolate Brownies

Course: DessertCuisine: VeganDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

40

minutes

Ingredients

  • 1/4 cup of natural peanut butter

  • 1/2 cup of coconut sugar

  • 1/3 cup of maple syrup

  • 6 Tbsp of coconut oil, melted

  • 3/4 cups of cocoa powder

  • 1 tsp of vanilla extract

  • 1/4 tsp of salt

  • 2 chia eggs (2 tablespoons of chia seeds combined with 6 tablespoons water and left to set for 15 mins)

  • 6 Tbsp of oat flour

  • 1/2 cup of vegan chocolate chips

Directions

  • Preheat the oven to 325°F and prepare an 8″ square baking pan with parchment paper or vegan margarine.
  • In a medium bowl stir together the peanut butter, coconut sugar, maple syrup and melted coconut oil until a thick batter forms.
  • Add the cocoa powder a little at a time until the batter is shiny and smooth and then stir in the vanilla, salt and flax eggs.
  • Fold in in the oat flour a little at a time until the batter resembles a very soft dough and then stir in the chocolate chips.
  • Pour the batter into your prepared baking pan and bake for about 35 mins. Cool for 1 hour before serving.

Notes

    Super Moist Chocolate Brownies
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