Flourless Bittersweet Chocolate Brownies

Ingredients

• 1/3 cup arrowroot powder (can substitute cornstarch)
• 1/4 cup unsweetened cocoa powder
• 1/2 TBSP natural salt
• 1 tsp baking powder
• 1/3 cup butter, or vegan butter (I recommend Earth Balance)
• 12 oz dairy free bittersweet chocolate, at least 60%
• 1 tsp vanilla
• 3 eggs or equivalent Energ-G egg replacer
• 1/4 - 1/2 cup honey (not technically vegan), or sweetener of choice (agave, maple syrup, sugar)
• 1 cup toasted pecans, chopped (optional)

Instructions

1. 1

   Preheat oven to 350.

2. 2

   Grease a 9X9 baking dish and set aside.

3. 3

   In a small bowl, whisk together the arrowroot...: In a small bowl, whisk together the arrowroot powder, cocoa powder, salt and baking powder.

4. 4

   Set up a double boiler (a large heat...: Set up a double boiler (a large heat proof bowl over a pan with simmering water that does not touch the bowl) and put chocolate and butter in the bowl.

5. 5

   Stir constantly until the chocolate is just melted.

6. 6

   Stir in the vanilla and eggs until well...: Stir in the vanilla and eggs until well combined.

7. 7

   Slowly stir in the dry ingredients. Add sweetener...: Slowly stir in the dry ingredients. Add sweetener to taste. (I found that ¼ cup of honey was plenty but I enjoy bittersweet chocolate)

8. 8

   Stir in chopped pecans if using.

9. 9

   Pour batter and spread evenly into baking dish

10. 10

    Bake at 350 until a tooth pick inserted...: Bake at 350 until a tooth pick inserted in the middle comes out clean, about 25-35 minutes.

11. 11

    Allow to cool before slicing.