Ingredients
- ⅓ cup cassava flour
- ¼ cup unsweetened cocoa powder
- ½ cup coconut sugar
- 1 cup dairy free chocolate chips
- ½ cup vegan butter (I love @miyokoscreamery both for taste and consistency) or butter
- ½ tsp sea salt
- 2 tsp vanilla extract
- 3 eggs
Instructions
- Preheat oven to 350.
- Line an 8x8 baking dish with parchment paper (spraying inside with oil so the paper sticks).
- In a small pot on the stove, melt the vegan butter and 3/4 cup of the chocolate chips. You can also do this in the microwave in 30 second increments.
- Whisk together so there are no clumps.
- In a medium bowl, whisk together the dry ingredients.
- Pour wet into dry, and then add the eggs and vanilla extract.
- Transfer to the baking dish and sprinkle remaining chocolate chips on top.
- Bake 19-20 min.
- Remove from oven and let sit for about 20 minutes so that the brownies harden and reach the correct consistency.
- Slice and serve!
Calories: 1225kcal | Carbohydrates: 117g | Protein: 6g | Fat: 90g | Saturated Fat: 18g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 42g | Trans Fat: 16g | Cholesterol: 0.4mg | Sodium: 2022mg | Potassium: 354mg | Fiber: 9g | Sugar: 56g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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