Recipe by Katie Coleman
I wanted a brownie as moist and delicious as the non-vegan version. I think I nailed it with this one, with a little sweet-tart surprise. (Totally Optional) I added cranberries, but nuts, candied orange peel or any fruit would be amazing.
- 1/4 Cup Coconut Oil
- 1/3 Cup Pure Dutch Cocoa Powder
- 3/4 Cup Sugar
- 2/3 Cup Flour
- 1 tsp Vanilla
- 1/4 tsp Salt
- 1 Large Mashed Banana
- 1/2 Cup Halved Cranberries (Optional)
Preheat Oven to 350 Degrees F.
Line bottom of 9×9″ pan with parchment paper.
Melt Coconut Oil on stovetop or in microwave safe bowl.
Add Sugar and Cocoa Powder and beat together.
Mix in Vanilla.
Beat in Mashed Banana and combine until smooth.
Add Salt and Flour and mix until just combined.
Stir in Cranberries
Transfer Batter (it will be thick) to pan, and even out.
Bake for 30 Mins, top will appear dry when done.
Allow to cool for 10 mins and then cover to conserve moisture.
Cut into 16 bars.