Gooey Chocolate Brownies
Everyone needs a good, gooey, crackly, CHOCOLATEY brownie mix in their preserved recipes.
This one is my go-to. Tested. Tried. And true, she’s a thing of beauty.
Use eggs or some Aquafaba for a vegan option, both work to give you the better than box brownies that dreams are made of.
Gooey Chocolate Brownies
Author: Consciously Coastal
prep time: 10 minutes | cook time: 35-45 minutes | Servings: 12
Ingredients:
- 3 eggs or ½ cup aquafaba
- 1 c coconut sugar
- 1/3 c almond flour
- 2 tbs coconut flour
- 2 tbs dairy free milk
- 2 tbs cacao powder
- 1 ½ tsp vanilla
- 1 cup chocolate, melted down (I used @evolvedchocolate bars)
- 1/2 cup coconut oil
- ½ tsp Himalayan salt
- optional: can use 2 tbs coffee in place of milk for espresso brownies 😍
Instructions:
Note: this recipe works best with a hand or standing mixer! If you have neither, that’s okay, a hand whisk is fine! Don’t stress the first step.
- Preheat your oven to 325F. In a bowl, combine eggs or aquafaba with coconut sugar. Using a mixer, whip together on a high setting until nice and fluffy, this could take up to 5 minutes.
- Next Stir in the almond flour, coconut flour, cacao powder, milk (or coffee), and vanilla extract. Stir until combined.
- Using either the double boiler method OR your microwave for convenience - combine 1 cup chocolate chips and 1/2 cup coconut oil until smoothly melted together. If using a microwave, do 60 second intervals and stir each round so not to burn.
- Once smooth, pour into the brownie batter and fold in to combine. Pour brownie batter into a sprayed (or lined with parchment) baking pan. Top with desired toppings, such as extra chocolate, nuts, granola, peanut butter, etc.
- Bake 35-40 minutes and have a dance party because your tastebuds are about to be Stoked.