Vegan Brownies
Preheat the oven to 350ºF or 180ºC.
- Cook1 h 30 min
- Total1 h 30 min
- Serves4
- LevelAdvanced
Ingredients
- 1 cup (250 ml) unsweetened plant milk of your choice, I used soy milk
- 3/4 cup (200 ml) coconut oil, melted
- 2 cups (360 g) brown, cane or coconut sugar
- 4 flax eggs
- 2 tsp vanilla extract (optional)
- 1/2 tsp salt
- 1 cup (80 g) unsweetened cocoa powder
- 1 cup (120 g) whole wheat flour
- 1 cup (180 g) vegan chocolate chips + 2 tbsp for topping your brownies, (optional)
Method
- Preheat the oven to 350ºF or 180ºC.
- Combine the milk, coconut oil, sugar, flax eggs, vanilla extract and salt in a large mixing bowl. Whisk until well mixed.
- Add the flour and cocoa powder and whisk again.
- Finally, add 1 cup of chocolate chips (180g) and whisk one more time.
- Line an 8×8 inch (20×20 cm) square baking pan with some parchment paper. Pour the batter into the pan, smoothing the top out evenly, and top with remaining chocolate chips (2 tbsp).
- Bake for 35-40 minutes. Remove from the oven, allow to cool in the pan for at least 10 minutes. Then let it cool for another 10 minutes before slicing and serving, unless you like your brownies really hot.
- Serve them cold with some chocolate syrup and chocolate chips on top, or warm with vegan vanilla ice cream. You can also eat them with your favorite plant milk.
- Keep the leftovers in an airtight container in the fridge or at room temperature for 5-7 or in the freezer for up to 3 months.
