When it comes to brownies, most of us are either cake or fudge kind of people and nothing in between. Me, I’m a depends on the type of day kind a gal. Today I felt like ridiculously rich and fabulously fluffy vegan one bowl brownies topped with coconut whipped cream. Of course you can also eat them piping hot right out of the pan (that’s what happened to the first, er, first two brownies… ).
Yield 8 brownies – Prep time 10 minutes – Bake time 40 minutes
Preheat oven to 325 degrees. Grease a 9 inch square pan. Line with parchment paper if you wish to lift the brownies out of the pan after baking.
In a large bowl sift together all the dry ingredients except for the chocolate chips. Then add wet ingredients and mix until smooth, then fold in chocolate chips.
Pour batter into the 9 inch square pan and smooth out the top until even and bake for approximately 40 minutes.
Allow brownies to cool completely (if you can…). Serve with coconut whipped cream and get ready for take off into brownie bliss heaven!
Tip: The xylitol to sugar conversion rate is usually 1:1. However, depending on the brand of xylitol you use, you may want to experiment with a little less first. Taste test the browny batter prior to baking to make sure it is to your liking. Also, xylitol sometimes needs to be powdered first as it doesn’t dissolve as easily as white sugar does. I usually grind mine in a coffee grinder in order to produce a consistency that’s similar to powdered sugar.
In Joy, Ariane