With one bite of our Decadent Double Chocolate Brownies, you will never believe that they are 100 percent plant-based and oil-free! This better-for-you option gets its rich taste from a combination of unsweetened cocoa powder and dairy-free chocolate chips. This is a wonderful snack for when you want to enjoy an ‘old’ treat, and it is sure to impress your family and friends.
1/2 cup garbanzo bean flour
1/2 cup sucanat
1/2 cup hot water
1/2 cup dairy-free chocolate chips
1/4 cup unsweetened cocoa powder
1/4 cup unsweetened applesauce
2 tablespoons potato starch
1 tablespoon arrowroot
1/2 tablespoon pure vanilla extract
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon xanthan gum
Preheat oven to 325°F.
Mix dry ingredients in a medium bowl, i.e. flour, sucanat, cocoa powder, potato starch, arrowroot, baking powder, baking soda, and xanthan gum.
Add wet ingredients to the same bowl, i.e. hot water, applesauce, and vanilla extract.
Mix until the batter is smooth then fold in the chocolate chips.
Spoon the batter into a 24- cavity brownie baking mold.
Bake for 5 minutes, then rotate the tray 180 degrees and bake an additional 5 minutes.
Let brownies cool for 10 minutes before serving.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.