Easy Whole Grain Brownies

 
 These brownies are fudge-y, rich and chocolate-y. Endlessly adaptable, these brownies will take all kinds of mix-ins depending on what you like: coconut flakes are fabulous here, toasted nuts, bitter cocoa nibs or chopped chocolate are all great. Make a pan and then invite friends over to share with.

These brownies are fudge-y, rich and chocolate-y. Endlessly adaptable, these brownies will take all kinds of mix-ins depending on what you like: coconut flakes are fabulous here, toasted nuts, bitter cocoa nibs or chopped chocolate are all great. Make a pan and then invite friends over to share with.

 

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 dark chocolate, chopped

1 cup cane sugar

½ cup nut milk, such as almond

2 teaspoons vanilla extract

½ cup topping of choice: toasted nuts, chopped chocolate, coconut flakes

Preparation

Preheat oven to 350F. Line a 8 inch square baking pan with parchment paper and spray the bottom with non stick baking spray.

In a large mixing bowl, whisk together the flour, cornstarch, cacao powder, baking soda, and salt. In a double boiler over medium heat, melt the chocolate. 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 dry ingredients into chocolate mixture until just combined, using a rubber spatula if mixture gets too thick. Pour batter into prepared pan and smooth top. Sprinkle with choice of 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.

 
 

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