1/2 cup chocolate chips

3/4 cup oat milk

5 drops vanilla extract (optional)

INSTRUCTIONS
1. Preheat the oven to 180°C (360°F).
2. Sift all the dry ingredients into a bowl, add in the other ingredients. Stir to combine.
3. Pour the batter into a greased cake pan (8 inches or 20 cm large) and bake for 20 minutes in the preheated oven, rotate halfway



SUBSTITUTIONS AND TIPS

• The desiccated coconut can be substituted with chocolate chips to obtain an even deeper and more complex chocolate flavour.
• Add coffee to bring out the chocolate flavour.
• For this recipe you can use any sort of granulated sugar you have, being it beet or cane sugar.
• Use Gluten-free baking powder if you're serving for people with celiac disease or a wheat allergy or gluten intolerance.
• Plant-based milk alternatives are popular and oat milk is hailed as an excellent choice for people with allergies or intolerances. Oat Milk can be substituted to Soy Milk for serving people with lactose intolerance.

YIELD, TIMES AND INFO

Makes: 14 Brownies

Preparation Time: 5m

Cooking Time: 20m

Total Time: 25m

Cooking Temperature: 180°C - 360°F

Storage Times: Keeps for 3 days in the fridge and it can be warmed up when needed


NUTRITIONAL INFO

Serving Size: 40g 

Calories: 115kcal Carbohydrate: 25.7g Sugar: 18.6g Fiber: 1g Fat: 1g Saturated Fat: 0.7g Unsaturated Fat: 0.3g Protein: 1.3g Sodium: 9.3mg Water: 12g



CALORIC RATIO
88% Carbs

8% Fats

4% Proteins