"Wishing my exam this morning were on How to Bake {and eat!} Vegan Brownies rather than Microbiology Laboratory procedures... ah, well, a girl can dream, can't she? This was my first ever batch of Vegan Brownies, & I remember them like they were yesterday. Both my grandma & I agreed that they were better than any regular brownies we'd had. "
Bittersweet Chocolate Brownies
3
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Ingredients
- 5 oz. bittersweet dark chocolate, chopped {I use Ghirardelli}
- 6 TBS Olive Oil or 1/2 c. Vegan Butter
- 1 c. White Sugar
- 2 TBS 100% Cacao powder {I use Valrhona but Nestlē is also good}
- 1 tsp. Vanilla - 3 Chia/Flax Eggs (Just 3 TBS ground chia or flax mixed with 9 TBS water)
- 3/4 c. Flour
- 1/4 tsp. Salt
- 1 TBS Almond milk
Directions:
Preheat oven to 350F & line a loaf pan with parchment. Set aside.
In a medium sized bowl, melt together the chocolate & the oil together in the microwave in 30 second increments, stirring until smooth.
Whisk the sugar & cocoa powder into the chocolate mixture until fully incorporated. It'll look a little granulated, but don't worry!
Add the vanilla & flax eggs & whisk until incorporated. Add the flour, salt, & almond milk & stir with a spatula until smooth.
Pour the batter out into the prepared loaf pan & bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Baking time will vary depending on your oven! Cool in the pan for 10 minutes, then remove from the pan & allow to cool 10 minutes more before attempting to slice! {If you can wait that long }
- ENJOY!