1teaspoonBaking powderAluminum Free, Non GMO, Organic
3/4cupOrganic Raw Cacao Powder
1teaspoonOrganic Ground Ginger
1/2teaspoonOrganic Ground Cinnamon
1/4teaspoonOrganic Gr. Cloves
3/4cupUnsweetened Organic Coconut Milk
1/2cupOrganic Dairy Free Chocolate ChipsOptional
Preheat oven to 350 F
In a large mixing bowl, whip coconut oil and eggs at medium speed for about 1 minute.
Add your vanilla extract and coconut milk and mix again on medium speed for another minute or two until well blended.
In a separate mixing bowl, add all your dry ingredients (except chocolate chips) and mix everything together well. (I usually use a fork and stir by hand)
Add your mixture of dry ingredients in small portions to your wet ingredients, mixing well in between portions until all dry ingredients have been added. (Add more milk if batter is too dry)
Finally, add in your chocolate chips, mixing at a low speed in your blender or stirring by hand, until well combined.
Pour batter into a greases (with coconut oil) 8″ by 8″ or 9″ by 9″ square pan.
Bake for about 25-30 minutes or until toothpick inserted comes out clean (a few crumbs is okay).
Let cool for about 10 minutes before serving.
TIP: To store brownies, place in a freezer bag and freeze. Before serving, thaw brownies from freezer and be sure to warm on a baking sheet in a 350 degree oven for about 7-10 minutes. Enjoy!