These brownies are amazing....if I do say so myself. Not only are they made with the best quality ingredients making them a much healthier choice when it comes to brownies but they also taste amazing. Your family/friends wont be able to tell that these brownies are made with whole grain flour and are free of refined sugar.
The original recipe (I adapted it quite a bit) came from Gweneth Paltrows new cookbook "My Father's Daughter". I am surprised but so far I am really liking this cookbook. It is packed with great recipes made with fresh ingredients.
1 cup spelt flour
1 cup of high quality (preferably organic) cocoa powder
11/2 tbsp baking powder
Pinch of fine sea salt
1/2 cup of melted coconut oil (you could also use grapeseed oil)
1 cup pure maple syrup
1/2 cup agave syrup or liquid honey or brown rice syrup
1 cup of unsweetened almond milk (homemade is always best but you can also use store bought)
1 tbsp vanilla powder or vanilla extract
1 cup of 70% dark chocolate chips
Preheat oven to 350F. Grease a brownie pan with some coconut oil.
Sift flour, cocoa powder, baking powder, and salt together into a large mixing bowl.
In a separate bowl, mix all of the wet ingredients together.
Combine the wet ingredients with the dry and mix just until combined. Do not over mix of you will get a tougher brownie.
Mix in 1/2 the chocolate chips.
Add batter to the brownie pan. Sprinkle with the remaining chocolate chips.
Bake for about 30 minutes depending of your oven and the thickness of the pan.