Chocolate Fudge Brownies with Chocolate Coconut Ganache

If you're having a serious chocolate craving, this recipe is for you! Or if you're like me, and wish you had 'the chocolate touch', these are also for you. (Did anyone else read that book growing up? I. loved. it. It's probably still my favorite book of all time. I am pretty sure that would be my version of Fifty Shades of Grey. Everything that touches to my lips turning into chocolate?!... count me in!! I would love to have a room in my house dedicated to my love for chocolate.)

Anyway... these brownies have a very rich chocolate flavor and subtle hint of coconut from the ganache. You definitely don't need the ganache, but it doesn't hurt a thing. Except maybe your waist line.

Brownie Ingredients:

• 1 1/2 cups cocoa powder
• 2 tablespoons teaspoon baking soda
• 2/3 cup boiling water
• 1 1/4 cups melted vegan butter
• 2 2/3 cups agave
• 4 tablespoons vinegar
• 1 tablespoon pure vanilla extract
• 1 1/2 teaspoon sea salt
• 3 cups flour
• 2 cups vegan chocolate chips (optional)

Ganache Ingredients:

• 1/2 cup full fat coconut milk
• 1 1/2 cups vegan chocolate chips (or chopped chocolate)

Preparing the Brownies:

1. Preheat the oven to 350 degrees
2. Grease 9x13 inch baking pan
3. In a stand mixer, mix cocoa powder and baking soda on low speed until combined
4. While still on low speed, add water and melted butter. Mix until a paste forms (if needed- help mash dry and wet ingredients with a rubber spatula)
5. Once paste is formed- add agave, vinegar, and vanilla extract. Mix until all ingredients are fully incorporated. Turn the mixer off.
6. Add flour, sea salt and chocolate chips and turn mixer on low speed. Mix until flour is fully dissolved into batter, but be careful not to over-mix. 
7. Spread batter into greased pan and bake for 45-50 minutes. Test with a toothpick-- and when only a few wet crumbs stick to the toothpick, the brownies are done! (Test a few inches from the edge, not the center of the pan) Be careful not to over bake them!!
8. Let the brownies cool completely before cutting.

Preparing the Ganache:

1. Warm the coconut milk in a small saucepan. Bring to a simmer and then remove from heat.
2. Add chocolate chips, and let stand for 2 minutes. 
3. Mix the chocolate and coconut milk together. Let cool to room temperature. 

Assembly!

1. Once brownies have cooled completely, cut them into desired size. (They are pretty heavy, so smaller may be better in this case)
2. After brownies have been cut, do not separate them yet! 
3. Spread room temperature ganache over the top of brownies (it is a lot less of a mess to cut brownies before covering with ganache!)
4. I would recommend storing the brownies in a airtight container in the refrigerator. 

ENJOY!