Copycat Ghirardelli Double Chocolate Brownies — vegan, gluten free, dairy free and sugar free friendly! GUYS, these brownies are so dang fudgy and so dang good! I can’t believe how good they taste – I honestly impressed myself with this recipe. Sugar free recipe notes below the recipe!

Ingredients:

• 1 cup oat flour

• 3/4 cup cocoa powder

• 1/2 tsp salt

• 1 1/2 tsp baking powder

• 1/4 cup coconut oil, melted (or vegan butter, ghee or regular butter)

• 2/3 cup nut butter of choice

• 1 cup maple syrup

• 1 cup unsweetened applesauce

• 1/4 cup milk of choice

• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 325° and line your 8×8 baking dish with parchment paper or simply spray it with cooking spray.

2. In a large dish mix together all of your dry ingredients until smooth (except chocolate chips).

3. In a separate dish, whisk together your wet ingredients until thoroughly combined.

4. Carefully add your wet ingredients to your dry ingredients with a spatula and stir well to combine.

5. Add in mots of your chocolate chips and stir again until well mixed.

6. Scrape your brownie batter into your prepared baking dish and top with remaining chocolate chips.

7. Bake for 45-50 minutes, until set.

8. Remove your brownies from the oven and let them cool for 15 – 30 minutes before slicing. Enjoy!

Recipe Notes:

• use sugar free maple syrup (like Lakanto) to keep this recipe sugar free

• use sugar free chocolate chips (like Lily’s stevia sweetened chocolate chips) to keep the recipe sugar free

• I used Willa’s organic oat milk in my recipe (use code 20RUTHANNE for 20% off!)

Questions, comments or a recipe review? Comment below! I would love to hear from you.