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THE BEST BROWNIES EVER even though they're oil and gluten and dairy-free. Woah. No eggs, wheat flour, or butter. It's crazy! I've made these 3 times in the last 2 weeks and they're a hit every single time. Even Greg loves them and he normally doesn't like sweets!
Recipe below but if you’re looking for some products I’ll link them here!
Cane sugar https://go.magik.ly/ml/uah6/
Coconut butter https://go.magik.ly/ml/uagn/
Baking soda https://go.magik.ly/ml/uagd/
Cocoa powder https://go.magik.ly/ml/ucdr/
Chocolate chips https://go.magik.ly/ml/ucds/
Coconut sugar https://go.magik.ly/ml/ucdt/
Monk fruit sugar https://go.magik.ly/ml/ucdu/
Baking mixing bowls https://go.magik.ly/ml/uce4/
Brownie pan https://go.magik.ly/ml/uce8/
Whisk https://go.magik.ly/ml/ucea/
Measuring cups https://go.magik.ly/ml/uceb/
Parchment paper https://go.magik.ly/ml/uceg/
Cooling rack https://go.magik.ly/ml/ucei/
RECIPE:
1 3/4 cups light buckwheat flour
1 1/4 cups sugar (coconut sugar, cane sugar, monk fruit sugar etc all work)
1/2 cup cocoa powder
1 tsp baking soda
3/4 cup coconut butter (melted, runny)
1 cup water
OPTIONAL: pinch of salt & chocolate chips for more chocolate!
DIRECTIONS:
- Mix together all dry ingredients until combined.
- Add coconut butter and water and stir to form a dough. It won't be a runny batter like normal brownies!
- Press into a parchment-lined 8x8 inch baking pan.
- Bake at 350 F for 30-35 minutes. Mine usually are perfect at 32 minutes.
- Allow to cool, then slice and serve!
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