Ingredients:

• 2 cups unbleached all-purpose flour
• 1 1/4 cup unbleached evaporated cane sugar
• 3/4 cup brown sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup water
• 1/2 – 3/4 cup Coconut Milk
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 3-4 tablespoon extra creamy peanut butter
• 1 teaspoon Omega 3 & 6 oil

350 degrees, 9×13 pan is about 30 minutes. 8×8 pan is 55 minutes. And yes, when you mix this it will clump into one massive mix blob instead of a smooth batter you get with off the shelf mixes. Bake until it passes the penetration test. ( no gunk sticks to whatever your poking the brownies with )

Note: I added a few pieces of baking bittersweet chocolate, being made with Milk Fat turns this recipe into “Vegetarian” so I left it out here.