- Substances
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- 2cups white spelt flour (ideally King Arthur)
- 1cup cocoa powder
- 1½tablespoons baking powder
- 1cup maple syrup
- ½cup vegetable oil
- ½cup brown rice syrup (or gentle agave nectar)
- ½cup strong brewed coffee
- ½cup soymilk
- 1tablespoon vanilla extract
- 2tablespoons oil
- 1cup semisweet chocolate chips, divided
- Directions
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Warmth oven to 350°.
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Sift flour, cocoa powder, baking powder and a pinch of salt into a bowl. Skedaddle maple syrup, oil, brown rice syrup, coffee, soymilk and vanilla in but any other bowl.
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Fold moist formula into dry formula. Pour half the batter into a greased 9″ x 11″ baking dish; high with half the chips.
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Pour final batter into dish and high with final chips.
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Bake unless knife comes out with crumbs adhering to it, half-hour. Let frosty.
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Diet Per Serving
348 calories per brownie
15 g beefy (3 g saturated)
53 g carbs
4 g fiber
5 g protein