- 1 3/4 cups unbleached all purpose flour (can substitute with gluten free, GF flour)
- 3/4 cup liquid sweetener (Natvia, to taste, or 2 cups sugar – you’ll have to experiment based on how sweet you want it, but just know if you use a, the brownies will turn out very different.)
- 3/4 cup cacao powder
- 1 cup vegetable (/coconut oil, if you want it to be oil-free, you can replace it with banana, but expect a different texture and taste)
- 1 cup water
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Janelle Simpson 21 days ago
I've made this twice so far and it turned out really good both times. The texture is more cakey compared to regular boxed brownies. I don't like thin brownies so the first time I made them I used a 9x9 pan and they were extremely thick and took a while longer (as expected). I used a 13x9 the second time around and it turned out much better, and the brownies are still thick (unlike I originally thought. (**They bake for just under 30 min or else they're still a little runny.) So 13x9 is the way to go if you have the pan! Side note: I used the 2c of regular sugar instead of another sweetener and they still tasted really good!
Ariel murray-bey 27 Jan
phenomenal my roommates murdered them!
Tia Mills 27 Jan
a bit dry and I reccomend using more sweetener than suggested. The texture really doesn't remind me of brownies to be honest.