Fudgy Vegan Brownies:
· 1 2/3 cups flour
· 1/2 cup cocoa powder, unsweetened
· 3/4 cup sugar
· 1/2 cup brown sugar
· 1/2 tsp salt
· 1/2 cup vegan butter or coconut oil, melted
· 3/4 cup vegan chocolate chips (I mix dark & semi-sweet!)
· 1/3 cup almond milk, room temperature
· 2 tbsp. ground flaxseed w/ 1/2 cup brewed coffee (you can sub water, but coffee makes the chocolate pop!)
· 1 tsp. vanilla extract
· + 1/2 cup vegan chocolate chips, reserved
Preheat oven to 350F, & line an 8×8″ or 9×9″ pan with parchment paper. Whisk together the ground flaxseed & coffee in a small bowl, set aside to thicken.
In a large bowl or stand mixer, vigorously whisk together the sugar, brown sugar, almond milk, vanilla extract, & thickened flaxseed mixture until the sugar granules are completely dissolved.
Heat the vegan butter or coconut oil until melted, then add in the 3/4 cup of chocolate chips. Allow the chocolate to sit for a few seconds, then give a gentle mix to melt. Add in the cocoa powder & whisk until the chocolate chips have completely melted & the cocoa powder is well integrated into a fudgy mixture.
Spoon a bit of the chocolate fudge mixture into the dissolved sugar mixture a bit at a time, & whisk until combined. Once mixed, add in the flour & salt, and gently whisk until the flour is JUST completely incorporated, (It’ll be thick, but just keep going until flour is mixed in, but don’t over-mix!). Add in a majority of the other ½ cup of chocolate chips, & evenly distribute by folding them into the brownie batter.
Pour & spread the batter into the parchment-lined pan, all the way to the edges. Bake in the oven for ~30 minutes, or until a toothpick comes out NEARLY clean. (Over-baking will make the brownies more cakey than fudgy.) Remove brownies from the oven & let sit for ~1 hour to cool. After cooling, slice up your brownies, serve & enjoy!
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