2 Cups Mochiko
1 1/2 Cups Granulated Sugar
1/3 Cup Unsweetened Cocoa Powder
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Non-Dairy Margarine
9 Ounces (1 1/2 Cups) Semi-Sweet Chocolate Chips, Divided
1 1/2 Cups Plain Vegan Creamer
1 14-Ounce Can Full-Fat Coconut Milk
1/2 Cup Plain or Vanilla Vegan Yogurt
2 Teaspoons Vanilla Extract
Preheat your oven to 350 degrees and lightly grease an 9 x 13-inch rectangular baking pan.
In a large bowl, whisk together the mochiko, sugar, cocoa, baking soda and powder, and salt. Stir until all the ingredients are evenly distributed throughout the mixture and set aside.
Place the margarine and 6 ounces (1 cup) of the chocolate chips in a large, microwave-safe container along with half of the creamer. Microwave for a minute, stir well, and then continue heating at 30-second intervals, mixing thoroughly in between each new cycle, until the chocolate has completely melted. Add in the remaining measure of creamer plus the coconut milk, yogurt, and vanilla. Stir until smooth.
Pour the liquid ingredients into the bowl of dry and stir thoroughly with a wide spatula. Don't worry about over-mixing, since there's no gluten here that might form. Go ahead and beat the tar out of that batter! Toss in the remaining 3 ounces (1/2 cup) of chocolate chips and mix until evenly distributed throughout the mixture. Once there are no lumps remaining, transfer it into your prepared pan and smooth out the top. Bake for 55 - 60 minutes, until dry and slightly crackled on top. The toothpick test won't be particularly helpful for this brownie, so just trust your intuition when it appears to be done on the surface.
Let cool completely before slicing into bars.
Makes 16 - 24 Brownies
©Hannah Kaminsky http://www.BitterSweetBlog.com