These homemade brownies are the perfect addition to a healthy diet, featuring ingredients like raw cacao powder, semi sweet chocolate chips and gluten free oat flour. Total yum!
Preheat the oven to 350 F.
Grease a standard sized muffin tin with coconut oil.
Prep your vegan eggs (I prefer Namaste Foods egg replacer but flax eggs would work too). Scoop into a large mixing bowl.
Using the tip of a paring knife, cut your vanilla bean lengthwise. Use a small spoon or the edge of your knife to scrape the seeds loose from the bean and add to the bowl. You can also use 1 Tsp of pure vanilla extract if you'd prefer.
Add in the sweetened condensed coconut milk, cinnamon, Himalayan pink salt, raw cacao powder and oat flour. If you want a little extra sweetness add up to 2 Tbsp of maple syrup. Lastly, add in the milk and mix until well blended (this is super easy with a hand mixer but a whisk works well too.)
Semi sweet chocolate chips are a great final addition if you want more chocolate. Keep an eye on the ingredient list in order to keep this dessert healthy. All we need is cacao and a little bit of cane sugar in there. I like to stick with Camino semi-sweet chocolate chips. Mix 1/3 Cup in with a spoon if you choose to add them.
Scoop the batter evenly into the muffin tins, filling each cup about 3/4 full.
Bake for approximately 20 minutes, or until the brownies spring back slightly to the touch and pull away from the sides. A fork should come out mostly clean. But make sure not to over cook, because they will lose their moisture and become crumbly.
Remove from the oven and let them cool in the tin for 5 minutes or so before removing them to cool completely on a plate.
Store in an air tight container to keep them fresh for a couple of days or freeze for longer term storage (but I highly doubt theses brownies will survive in your home for very long)
Enjoy the yummies!