Ingredients:

  • 1/2 cup Refined Coconut Oil, melted and slightly warm
  • 1 cup Granulated Cane Sugar
  • 1/3 cup Unsweetened Applesauce, room temperature
  • 1 tbsp Vanilla Bean Paste
  • 1/2 cup Vegan Chocolate Chips
  • 3/4 cup Gluten-Free 1:1 Flour Blend (with xanthan gum)
  • 1/2 cup Super-Fine Almond Flour
  • 2/3 cup Unsweetened Dutch-Process Cocoa Powder
  • 1 tsp Espresso Powder
  • 1/2 tsp Sea Salt

Instructions:

  1. Preheat and prep. Set your oven to 350°F (180°C) and line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
  2. Mix oil and sugar. In a large glass bowl, combine 1/2 cup melted refined coconut oil and 1 cup granulated cane sugar. Whisk vigorously for 2 minutes until the mixture looks like grainy caramel. Note: This step is vital for the crackly top.
  3. Add wet binders. Whisk in 1/3 cup room temperature applesauce and 1 tbsp vanilla bean paste until the mixture is glossy and smooth.
  4. Sift dry ingredients. Place a fine mesh sieve over the bowl and sift in 2/3 cup cocoa powder, 3/4 cup GF flour, 1/2 cup almond flour, 1 tsp espresso powder, and 1/2 tsp sea salt.
  5. Fold the batter. Use a silicone spatula to fold the dry into the wet until no white or brown streaks remain. Note: The batter will be very thick and heavy.
  6. Add chocolate. Fold in 1/4 cup of the vegan chocolate chips (half of the total amount).
  7. Transfer to pan. Spread the batter into the prepared 8x8 pan, smoothing the top with your spatula.
  8. Top it off. Sprinkle the remaining 1/4 cup of chocolate chips over the surface.
  9. Bake. Place in the center of the oven for 22–25 minutes until the edges look firm and matte. Note: The center should still have a slight wobble when shaken gently.
  10. Cool completely. Allow the brownies to sit in the pan for at least 1 hour until they are cool to the touch. This sets the internal structure.