Gwyneth's Fudgy Chocolate Brownies

If you'd like a healthier, (sugar free!) version of your favorite brownie recipe, (without sacrificing any of the chocolaty flavor or richness) these are certainly worth a try. Real maple syrup and light agave nectar/or brown rice syrup give them their sweetness. If you don't have spelt flour on hand (I usually don't) either unbleached white or wheat will work fine too. (I like a combination of both.) A friendly mixture for everyone on your list of people to please, they are even vegan. Enjoy! ♥

2 cups white spelt flour
1 cup cocoa powder
1 1/2 T baking powder
pinch fine salt
1/2 cup vegetable oil
1 cup real Vermont maple syrup
1/2 cup brown rice syrup or agave nectar
1/2 cup strong brewed coffee
1/2 cup soy milk (I used raw milk)
1 T vanilla extract
1 cup chocolate chips (grain sweetened variety if you want to stay sugar free)

Preheat oven to 350. Grease baking dish (she uses 9x11, I used 9x13) with vegetable oil.
Sift flour, cocoa, baking powder, and salt together in a large mixing bowl. In a separate bowl, whisk together the 1/2 cup of vegetable oil, syrups, coffee, soy milk, and vanilla. Mix the wet ingredients into the dry ingredients, being careful not to over beat. Pour half the batter into the baking dish. Sprinkle with half of the chocolate chips. Pour the rest of the batter into the baking dish and sprinkle with the rest of the chocolate chips. Bake for 30 minutes (less if your pan is shallow, more if it is deep), or until a toothpick has just a bit of chocolate on it when you test the cake (this means it'll be super fudgy!). Let cool if you have patience. Cut into squares and serve.