Chocolate Cakey Brownies (Gluten/Dairy Free)
Ingredients
- 1 3/4 Cup Gluten-Free All Purpose Flour
- 1 TSP Xanthan Gum
- 3/4 Cup Cocoa Powder
- 2 Cups Granulated Sugar
- 1 1/2 TSP Baking Powder
- 1 1/2 TSP Baking Soda
- 1 TSP Salt
- 1 Cup Oat Milk
- 2 Eggs Large
- 1/2 Cup Coconut oil Melted
- 2 TSP Vanilla Extract
- 1 Cup Boiling Water
- 1 Cup Shredded Coconut Optional
For Chocolate Ganache:
- 6 TBSP Cocoa Powder
- 5 TBSP Coconut Oil
- 1 Cup Powdered Sugar
- 1 TSP Vanilla Extract
- 1 Cup Oat Milk
Instructions
- Preheat oven to 350 degrees F and spray the bottom of a 9x13 pan with cooking spray. (Please note this recipe may turn out more like cake depending on ingredients you use.)
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
- In a separate bowl or stand mixer, mix together eggs, milk, oil, and vanilla extract.
- Now, add in the dry ingredient mixture and beat until well incorporated.
- Carefully stir in the boiling water. (See notes.)
- Pour batter into pan and bake for 30 to 40 minutes, or until done. When using a toothpick or knife to check, there will be a few moist crumbs.
For Ganache:
- In a sauce pan, melt coconut oil over low heat.
- Add the cocoa powder. Mix.
- Remove from heat and gradually add the powdered sugar and whisk.
- Now, slowly add the oat milk and vanilla. Whisk until combined.
- Once your brownies have cooled, poke several holes in the cake with a straw, chopstick, or skewer. Pour ganache over the top. The holes will allow the ganache to drip down inside the brownies. Enjoy!
