3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1 cup baking cocoa powder
1/4 cup coconut oil
4 Tbsp water
2 large eggs, at room temp
1 tsp pure vanilla extract
4 Tbsp chocolate syrup
1/2 cup all-purpose Flour (or your favorite Gluten Free flour)
1/8 tsp baking soda
1 Tbsp arrowroot powder
1/4 tsp salt
3/4 cup semisweet chocolate chips
1/4 cup hemp hearts (shelled hemp seeds)
1/4 cup chia seeds
1 Tbsp spirulina
1. Preheat the oven to 350°F. Oil an 8 by 8-inch pan with a thin layer of coconut oil or natural unsated butter.
2. In a microwave safe bowl, add the butter, coconut oil and sugar. Microwave for about 1 minute, or just until the butter and coconut oil has softened. Stir in cocoa powder and spirulina then let cool down to room temp.
3. Whisk in the eggs, vanilla, chocolate syrup and water. With a rubber spatula, stir in the four, baking soda, arrowroot powder, and salt until combined. Then stir in the chocolate chips, hemp hearts and chia seeds.
4. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20 to 30 minutes, depending on your oven, or until the brownies are set and a cake tester or toothpick inserted into the center has moist crumbs attached. Do not overcook. Remove from oven and let cool completely before cutting into squares and serving.
5.Brownies can be stored in an airtight container at room temperature, for up to 3 days or refrigerated for up to one week.
Please take advantage of our “Post Your Recipes!” form, to share your own recipes.
You’ll find all the bowls, utensils, bake ware or cookware you need to make this recipe and more for your Kitchen, Dining Room & Bar In Pandora’s Kitchen, our sister site.