No melting chocolate for these guys, you just need some cocoa powder and obviously a nice amount of chocolate chips to stir through the batter.
These are a traditional brownie, made easily vegan, already egg free and also easily made gluten free.
I want to create a super simple brownie recipe that didn’t require any mashing, blending, or any fancy ingredients. All easily picked up in your local grocery store, once you manage to get your hands on some flour!
Most plain flours I’ve tested worked out just fine, my preferred being white spelt. You can use soft brown sugar, dark brown sugar or coconut sugar… ideally you just want something a little sticky for a chewy final texture. I actually think I prefer baking brownies without egg just because there is far less change of them ending up cakey!
Chewy one bowl cocoa powder browniesPrint Recipe
- 2 tbsp milled flaxseed + 6 tbsp water
- 150g coconut oil or butter, melted
- 240g soft brown sugar or coconut sugar
- 90g cocoa powder, sifted
- 120g plain white spelt flour, plain wheat flour or plain GF flour
- 1 tsp baking powder
- 100g dark chocolate chips
Preheat your oven to 180C (350F).
Mix together flax and water in a small bowl and set to one side.
Mix together coconut oil and brown sugar in a bowl. Add optional vanilla extract.
Sift in the cocoa powder and then sift in the flour.
Fold the flour into the wet ingredients using a rubber spatula.
Fold in chocolate chips.
Place brownie batter into an 8 inch square tin lined with baking paper and lightly greased with oil or butter.
Bake for 20 - 25 minutes.
Allow to cool fully before slicing.