- 1 2/3 cup water
- 1 1/2 tbsp pure vanilla extract
- 3/4 cup oil
- 1 1/2 cup spelt or white flour (for gluten free, try these Black Bean Brownies)
- 1 cup unsweetened cocoa powder
- 1/3 cup Dutch cocoa powder
- 1/2 tsp salt
- 3/4 tsp baking powder
- 3/4 cup brown sugar or coconut sugar
- 2/3 cup unrefined or regular sugar
- 2 tbsp cornstarch or ground flax
- 1 cup mini chocolate chips, optional
- handful chopped walnuts, optional
Preheat your oven to 330 F. Line a 9x13 pan with parchment. Combine dry ingredients in a large bowl and stir very (very) well. Whisk in wet, and smooth into the pan. Bake on the center rack, 22 minutes. They should look underdone when you take them out. Let cool, then refrigerate at least 8 hours (preferably overnight), during which time they firm up considerably without becoming dry and will also taste much sweeter with a deeper flavor. I think these brownies have the best flavor and texture two days after they’re made… if you can keep them around that long!View Nutrition Facts
Calories: 120kcal