This fudgy chocolate brownie recipe produces super moist brownies and tastes decadent, even without excessive amounts of butter and refined sugar. If you do not have agave or brown rice sugar, replace with extra maple syrup.
Gwyneth's Fudgy chocolate brownies
- 2 cups white spelt flour
- 1 cup cocoa powder
- 1 1/2 tbsp baking powder
- Pinch fine salt
- 1/2 cup vegetable oil
- 1 cup pure maple syrup
- 1/2 cup brown rice syrup or agave nectar
- 1/2 cup strong brewed coffee
- 1/2 cup milk or soy milk
- 1 cup high quality chocolate chips
Preheat the oven to 350 F. Line a 9 X 11 inch baking dish with parchment.
Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl.
In a separate bowl, whisk together the 1/2 cup vegetable oil, syrups, coffee, soy milk and vanilla. Mix the wet ingredients into the dry ingredients, being carful not to overbeat.
Pour half the batter into the baking dish. Sprinkle with half the chocolate chips. Pour the rest of the batter into the baking dish, and sprinkle with the rest of the chocolate chips.
Bake for 30 minutes (less if your pan is shallow, more if your pan is deep), or until a toothpick has just a bit of chocolate on it when you test the cake. Cool.