You can rarely go wrong with a brownie. But why settle for the ordinary when you can give them an energizing, bloat-easing twist? We took our go-to brownie recipe to the next level by incorporating system-revving, gut-supporting Metabolism Super Powder and a base of mochi flour (AKA glutinous rice flour).

Despite the “glutinous” name, there’s no gluten in mochi flour. Instead, it’s derived from short-grain rice known as “glutinous”, or “sticky”, rice (like what’s in your favorite cucumber-avocado roll). And the best part? Mochi flour infuses baked goods with a naturally sweet flavor and pillowy-soft texture that makes them that much more crave-worthy.

This recipe proves that brownies can serve up joy and body-loving benefits. Close your eyes, take a bite, and savor plant-powered pleasure.

INGREDIENTS

• 4 tablespoons Metabolism Super Powder
• 1 ¼ cup sweet rice flour (we like the brand Mochiko)
• 1 teaspoon baking powder
• ¾ cup coconut sugar
• ¼ teaspoon kosher salt
• ¼ cup unsalted plant-based butter
• ½ cup plant-based chocolate chips
• 1 teaspoon pure vanilla extract
• 2 flax eggs or egg replacers
• 1 cup unsweetened canned coconut milk

DIRECTIONS

1. Preheat the oven to 350F.
2. Brush an 8”x 8” square baking pan with melted butter, then line the pan with parchment paper. Brush the parchment paper with butter as well.
3. In a medium bowl, add Metabolism Super Powder, mochi flour, baking powder, coconut sugar, and salt. Whisk well until combined. Set aside.
4. Melt butter in the microwave for about 40 seconds. Add chocolate chips and stir, melting the chocolate.
5. In a large bowl, add coconut milk, flax eggs, and vanilla. Whisk until smooth. Add the butter and chocolate mixture, and beat until combined.
6. Stir in the dry ingredients until smooth.
7. Pour the mixture into the pan (sprinkle with extra chocolate chips if desired) and bake for 25-30 minutes until a toothpick inserted in the middle comes out mostly clean.
8. Let cool completely before cutting into squares. Enjoy!