Double Chocolate Brownies

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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 183.9
  • Total Fat: 11.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 134.2 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.3 g

View full nutritional breakdown of Double Chocolate Brownies calories by ingredient
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Introduction

These brownies are great and totally guilt-free!! No added sugar except what is in the coconut milk. A great coconutty flavor enhances the chocolateyness. I know I'm making up words, but that's the only way to describe these!

This recipe is nearly vegan (and can be veganized by simply replacing the regular chocolate chips with vegan ones!) and cholesterol free! No eggs! The ground flaxseeds replace the eggs in this recipe. No added cow's milk! Just yummy coconut milk! No oils derived from animal products! And they taste AMAZING!
These brownies are great and totally guilt-free!! No added sugar except what is in the coconut milk. A great coconutty flavor enhances the chocolateyness. I know I'm making up words, but that's the only way to describe these!

This recipe is nearly vegan (and can be veganized by simply replacing the regular chocolate chips with vegan ones!) and cholesterol free! No eggs! The ground flaxseeds replace the eggs in this recipe. No added cow's milk! Just yummy coconut milk! No oils derived from animal products! And they taste AMAZING!

Number of Servings: 25

Ingredients

    1 cup semi-sweet chocolate chips, melted
    1/2 cup coconut oil (unrefined gives it a great coconut taste!)
    2 cups white whole wheat flour
    1 tsp baking powder
    1 tsp salt
    4 T Hershey's Special Dark Cocoa
    2 T ground flaxseeds
    2 cups So Delicious Coconut Milk
    1 cup vegan semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees. Spray a 9x9 square metal or glass baking dish with non-stick spray and set aside.

Melt non-vegan semi-sweet chocolate chips in the microwave until just melted. Be sure not to burn or over cook the chocolate. A double boiler may be a better option for some. Add in coconut oil and allow it to melt and blend in with the chocolate. In a separate bowl, combine flour, baking powder, salt, cocoa, and ground flaxseeds. Add chocolate/coconut oil mixture. Add coconut milk one cup at a time and mix well. Add more coconut milk if needed. The batter should be just a bit thicker than pancake batter but thinner than muffin batter. Once coconut milk is mixed well, fold in vegan semi-sweet chocolate chips and remaining regular chips.

Pour into greased baking dish and even out batter. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean when stuck in the middle of the brownies. Let cool at least 15 minutes before cutting and serving.

Enjoy!!

Number of Servings: 25

Recipe submitted by SparkPeople user CRAUDI.

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