rippowam school

Egg-Free Brownies

Egg-Free Brownies

Serves 12

Ingredients
9 oz. dark chocolate chips, divided
¼ c. coconut oil 2 large bananas, mashed
½ c. canned light coconut milk
1/3 c. maple syrup or honey
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1 2/3 c. blanched almond flour
¼ c. cacao powder
3 tbsp. ground flax meal
2 tsp. Vital Proteins Beef Gelatin
1 tsp. baking powder
½ tsp. sea salt
Optional for topping: your favorite healthy chocolate frosting

Instructions
1. Preheat the oven to 325F. Grease a 9×9” or 7×11” glass or aluminum pan with a bit
of coconut oil. Reserve ½ cup of the chocolate chips.Add the remaining chips with
the ¼ cup coconut oil to a heatproof bowl. Place the bowl over a small pot of
simmering water and stir until smooth (you can also microwave in 30 second
increments, stirring in between). Set it aside to cool slightly. Add the mashed
banana, coconut milk, maple syrup, vanilla extract, and apple cider vinegar to the
bowl of a large stand mixer. Mix on medium speed to combine. Move the speed to
high until smooth. With the mixer running on low, drizzle in the melted chocolate
and coconut oil mixture. Mix to combine. In a separate bowl, whisk together the
almond flour, cacao powder, ground flax meal, Beef Gelatin, baking powder, sea salt,
and reserved ½ cup chocolate chips. Add to the wet ingredients and mix on low to
incorporate. Allow the batter to rest for 2-3 minutes for the flours and gelatin to
absorb. Mix again on medium speed until fairly smooth.

2. Pour the batter out into the greased baking pan and spread it out evenly.

3. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean
(baking times may vary slightly based on the specific pan used). Allow the brownies
to cool completely before slicing, frosting (if desired), and serving.

 

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