Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Grease and line a 9x9 inch pan with parchment paper (you can use an 8x8 inch pan as well, the brownies will just come out thicker).
Step 3
Pulse the
Almonds (150 g)
in a food processor for 5-10 seconds intervals. About 10 pulses should get the almonds finely ground. Transfer to a large mixing bowl.
Step 4
Sift the
Brown Rice Flour (125 g)
,
Arrowroot (15 g)
,
Unsweetened Cocoa Powder (20 g)
,
Salt (3 g)
, and
Baking Soda (1 g)
into the same mixing bowl as the almonds. Whisk well to combine, set aside.
Step 5
In a small bowl combine the
Ground Flaxseed (15 g)
and
Water (45 mL)
, set aside.
Step 6
Place the
Vegan Butter (85 g)
in a microwave-safe container and microwave at half power for 30 seconds.
Step 7
Add the
Vegan Chocolate Chips (130 g)
and continue to microwave at half power for 30 second intervals, stirring in between each, until the chocolate is completely melted.
Step 8
Stir the
Granulated Sugar (200 g)
into the melted chocolate mixture, followed by the
Rice Milk (60 mL)
,
Vanilla Extract (5 mL)
, and flax mixture. Whisk well to combine.
Step 9
Pour the chocolate mixture into the bowl with the dry ingredients and mix well to combine. The batter will be very thick.
Step 10
Fold in
Vegan Chocolate Chips (130 g)
, if desired, and then spoon into the prepared pan. Use a spatula to spread evenly, you can also wet your hands and press the batter into the pan to smooth it out.
Step 11
Bake at 350 degrees F (180 degrees C) for about 35 minutes or until a toothpick comes out somewhat clean.
Step 12
Let cool for at least 2 hours before cutting.
