Easy Whole Grain Brownies
These rich whole wheat brownies are chocolatey, fudgy, and endlessly adaptable. Add in coconut flakes , chopped almonds or pecans, cocoa nibs, chocolate chunks, or any other topping you desire. Make a pan of this moist, decadent treat to share with your loved ones. (Photo source: Angiola Harry on Unsplash)
Adapted from Oh Lady Cakes
| Yield: 8 servings | Time: 40 minutes |
Ingredients
¾ cup plus 2 tablespoons white whole wheat flour
2 tablespoons cornstarch
½ cup cacao powder
⅛ teaspoon baking soda
1 teaspoon salt
⅓ cup coconut oil
4 ounces dairy-free dark chocolate, roughly chopped
1 cup sugar
½ cup almond or other non-dairy milk
2 teaspoons vanilla extract
½ cup topping of choice: toasted nuts, chopped chocolate, coconut flakes
Preparation
Preheat oven to 350F. Line an 8-inch square baking pan with parchment paper and spray the bottom with non stick cooking spray.
In a large mixing bowl, whisk together the flour, cornstarch, cacao powder, baking soda, and salt.
In a large heat-safe mixing bowl, melt the chocolate in a double boiler over medium heat, stirring occasionally with a rubber spatula to ensure it doesn’t burn.
Once the chocolate is melted, stir in the coconut oil and sugar and cook for an additional minute. Remove the pan from heat and whisk in almond milk and vanilla extract.
Whisk the dry ingredients into chocolate mixture until just combined, being sure to mix out any lumps. Use a rubber spatula to stir if the mixture gets too thick.
Pour batter into the prepared pan and smooth the top with the rubber spatula. Sprinkle with toppings and bake for 26-28 minutes. Allow brownies to cool in pan and then transfer to a wire rack to cool completely before cutting.
Zero-waste tips
• Use this recipe to clean out your pantry! Add in any nuts, sprinkles, coconut flakes, or other toppings you need to use up.
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