This recipe is so good, really easy you just need a square tin and all of the ingredients. When choosing your cocoa, make sure that the cocoa does not have sugar added to it. As a result, you will keep the added sugar our of this recipe. To make this gluten-free: Remove the whole wheat pastry flour and substitute it with your favourite gluten-free four blends.
Preheat your oven to 350 and prep a square pan for nonstick. In a small saucepan, if you have not melted your butter do so and then whisk in the cocoa. If your butter is melted, whisk together your melted butter with your unsweetened cocoa. Remove the whisked together ingredients from the heat. In a bowl, combine together the sugar alternative, flour and salt.
Now that your cocoa and butter have cooled a bit, you can pour this into a mixing bowl. Whisk in the eggs, one at a time and then add the vanilla. Now add the dry mixture from the other bowl to the mixing bowl, and blend. When blended, fold in your chocolate chips by hand.
Evenly spread the batter into your pan. Bake for 25 minutes. Using the toothpick method of checking for readiness will possibly result in a false because of the chocolate chips. Allow them to cook a bit prior to cutting into squares.
- 4 tablespoons coconut oil melted
- 4 tablespoons milk 1%
- 2 teaspoons vanilla extract
- 2/3 cup unsweetened applesauce
- 1 egg
- 1/2 cup unsweetened cocoa powder
- 1 cup whole wheat pastry flour or see notes
- 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pure stevia extract or 2 tsp Chocolate Liquid Stevia
- 1/2 cup sugar-free chocolate chips
- Preheat oven to 350 degrees.
- Whisk together oil, milk, vanilla, applesauce and egg.
- Add cocoa, flour, baking powder, salt and stevia and mix well.
- Stir in chocolate chips.
- Add optional nuts if desired.
- Line an 8 by 8 baking dish with parchment paper.
- Pour batter into pan and top with a few more chocolate chips if desired.
- Bake for 20 minutes.
- Allow cooling for about 10 minutes before slicing.