⅓cupalmond milk(or other dairy-free milk of choice)
¼cupmelted coconut oil
2tablespoonscoconut nectar or maple syrup
1teaspoonvanilla extract
⅓cupchopped walnuts(optional)
⅓cupdairy-free chocolate chips(optional)
Instructions
Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper or coat with cooking spray.
In a large bowl or stand-mixer, combine the coconut sugar, cacao or cocoa powder, brown rice flour, quinoa flour, tapioca starch, baking powder, and sea salt. Stir to blend.
In a separate medium bowl, whisk together the applesauce, almond milk, melted coconut oil, coconut nectar or maple syrup, and vanilla extract.
Pour the wet ingredients into the bowl with the flour mixture. Beat until a batter is formed. Fold in the walnuts and chocolate chips if using.
Transfer the batter to the baking dish and bake 20-24 minutes or until a toothpick comes out clean. Allow to cool at room temperature (at least two hours) before serving. Transfer to the fridge to completely cool (another hour or so) for a firmer texture (brownies will be gooiest at room temperature!).
Notes
Storage: Keep wrapped in foil or in an airtight container in the fridge for up to 5 days