DECADENT CHOCOLATE BROWNIES
SERVES 16 BROWNIES
2 cups (256 g/9 oz) unbleached all-purpose flour
2 cups (307 g/10.8 oz) Sucanat
3⁄4 cup (70 g/2.4 oz) unsweetened natural cocoa powder
1 tsp (5 g/0.17 oz) baking powder
1 tsp (3 g/0.1 oz) kosher salt
1 cup (236 g/8.3 oz) water
1 cup (160 g/5.6 oz) liquid coconut oil
1 tsp (4 g/0.14 oz) vanilla extract
Vegan confectioners’ sugar, sifted, for garnish
NUTRITIONAL VALUES
Calories: 81kcal
Fat: 1.8g (1.2g S.Fat)
Carbs: 14.6g
Protein: 2.4g
Sugar: 0.6g
Sodium: 173mg
METHOD
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.
Combine the flour, Sucanat, cocoa powder, baking powder, and salt in a large mixing bowl. Make a well in the center of the dry ingredients, then add the water, coconut oil, and vanilla extract and mix until combined. Pour the batter into the prepared pan in an even layer. Cook for 20–25 minutes, or until the top is no longer shiny. Allow to cool for at least 30 minutes in the pan on a wire rack before cutting into sixteen 2 1/2-by- 3 1/2- inch rectangles. Sift confectioners' sugar over the top.
Combine the flour, Sucanat, cocoa powder, baking powder, and salt in a large mixing bowl. Make a well in the center of the dry ingredients, then add the water, coconut oil, and vanilla extract and mix until combined. Pour the batter into the prepared pan in an even layer. Cook for 20–25 minutes, or until the top is no longer shiny. Allow to cool for at least 30 minutes in the pan on a wire rack before cutting into sixteen 2 1/2-by- 3 1/2- inch rectangles. Sift confectioners' sugar over the top.
