The Best Vegan Brownies (grain free, dairy free, refined-sugar free)

Here is my new ultimate FAVORITE brownie recipe, and you don’t have to be vegan to enjoy these!

Beware, if you aren’t an “ooey gooey” brownie person, then these won’t be for you! But let me tell ya, these brownies taste like the Betty Crocker box brownies. YES, I’m being serious!! And they’re family approved! Oh, and when you pair them with some vanilla ice cream, it tastes like HEAVEN! Enjoy!

The Best Vegan Brownies

Serves: 8 brownies (baked in a standard-sized loaf pan)

Ingredients:

1/4 cup Aquafaba (the liquid from a can of garbanzo beans/ chickpeas)

1/4 cup coconut oil ( I use Trader Joe's filtered coconut oil because it doesn't have a coconut taste! I highly recommend using it or other wise the brownies may taste coconuty)

1/4 cup + 2 TBS maple syrup

1/2 cup + 1 TBS almond flour ( I use the kind from Bob's Red Mill!)

1/2 cup cocoa powder

2 TBS coconut sugar

1/3 tsp baking powder

1/4 cup vegan chocolate chips {I like chopping up an Eating Evolved chocolate bar (paleo & vegan)!}

Directions:

1. Preheat the oven to 350F.

2. Then heat the coconut oil in a microwave safe dish until it it just melted. Set aside.

3. In a medium-sized bowl mix together the almond flour, cocoa powder, coconut sugar, and baking powder. Set aside.

4. In a large bowl, mix together the aquafaba, maple syrup, and melted coconut oil. Then add the dry ingredients into the wet, and stir until they are just combined.

5. Lastly add in the chocolate chips and mix.

6. Pour the batter into a standard-sized loaf pan. Bake for about 32 minutes for gooey brownies!

Store in an airtight container at room temp for 3-4 days!

ENJOY!

Don't forget to tag me on Instagram, @cooking_emily, so I can see your recreations!

xoxo,

Emily