Fudgy Double Chocolate Brownies

Contributed by our good friend Kimberley Pearson. Check out her website at: therocksanddirtbakery.com


160 ml (1/2 cup + 1 Tbsp.) coconut oil, melted
1-1/4 cups coconut sugar
2 tsp vanilla extract
4 tsp Namaste Foods Egg Replacer mixed in 4 TBSP warm water or 2 eggs

3/4 cup Perfect Flour Blend or Organic Perfect Flour Blend

3/4 cup cocoa powder (unsweetened) plus 2 Tbsp
1/2 tsp sea salt
1/4 tsp Baking soda
2/3 cup chocolate chips or chunks of your choice
1/2 cup chopped walnuts or pecans, optional


  1. Preheat oven to 350° F.
  2. Over very low heat, in a small saucepan, melt the coconut oil. Add the sugar, vanilla and egg/egg replacer.
  3. Over a medium sized bowl, sift the dry ingredients. Whisk until well incorporated. Pour the oil and sugar mixture over the dry ingredients. Using an electric mixer, mix the ingredients together for about 2 minutes on medium speed until they are well combined.
  4. The mixture should clump together into big clumps and have an oily sheen to it. Add the chocolate chips and nuts and mix for another 30 seconds or so to combine. The mixture will be quite thick.
  5. Grease a 8 x 8 square glass baking dish with coconut oil and line with parchment paper. Using a spatula, take the mixture and press it into the baking pan, making sure it is level. Bake in the center of preheated oven for 23 to 28 minutes until it is a bit crispy around the edges. Insert a toothpick and it should come out clean. You should see a few cracks on the top of the brownies as well.
  6. Allow the brownies to cool in the pan for at least 60 minutes as they will be very delicate. Remove and cut into squares and store in an airtight container for up to 4 days or freeze.