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Decadent Double Chocolate Brownies

A better-for-you option gets its rich taste from a combination of unsweetened cocoa powder and dairy-free chocolate chips.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 1x
Print Recipe


  • 1/2 cup flour, garbanzo bean
  • 1/2 cup sucanat
  • 1/4 cup cocoa powder, unsweetened
  • 2 tbsp potato starch
  • 1 tbsp arrowroot
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp xanthan gum
  • 1/2 cup hot water
  • 1/4 cup applesauce, unsweetened
  • 1/2 tbsp vanilla extract
  • 1/2 cup chocolate chips, dairy-free


  1. Preheat oven to 325°F.
  2. Mix dry ingredients in a medium bowl, i.e. flour, sucanat, cocoa powder, potato starch, arrowroot, baking powder, baking soda, and xanthan gum.
  3. Add wet ingredients to the same bowl, i.e. hot water, applesauce, and vanilla extract.
  4. Mix until the batter is smooth then fold in the chocolate chips.
  5. Spoon the batter into a 24- cavity brownie baking mold.
  6. Bake for 5 minutes, then rotate the tray 180 degrees and bake an additional 5 minutes.
  7. Let brownies cool for 10 minutes before serving.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.