No need for store-bought chocolate when you can easily satisfy those cravings with this moist and delicious brownie. Make them in cupcake baking cups for a special occasion!
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| Prep Time | 10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
8 x 8 pan
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Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 flax "eggs" Combine two Tablespoons of ground flaxseed with 6 Tablespoons of warm water and let sit for a few minutes.
- 1/3 cup vegan chocolate chips Kirkland brand is vegan!
- 6 Tablespoons cocoa
- 6 Tablespoons vegan butter
- 3 Tablespoons almond butter Peanut butter is good, too
- 1/4 cup almond or any plant milk
- 1/2 cup organic white sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 1/3 cup vegan chocolate chips
- 1/3 cup vegan chocolate chips for sprinkling on top
Ingredients
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Instructions
- Heat the oven to 350 degrees F.
- If using a regular pan, grease an 8 x 8 pan. Alternatively, line your muffin cups with paper cups. It makes for an easy way to serve them for a special occasion.
- Make the flax eggs and set aside.
- Combine the flour, salt and baking powder in a bowl.
- In a large, microwaveable bowl, combine 1/3 cup chocolate chips, the cocoa, the butters and the milk.
- Microwave at medium heat for 30 seconds at a time, stirring well, until the mixture is smooth and melty.
- Add the sugars and mix well. Add the flax eggs and the vanilla and stir in gently.
- Stir in 1/3 cup of chocolate chips and then divide into your muffin cups or spread in the pan. The batter will be quite thick.
- Sprinkle the remaining 1/3 cup of chocolate chips over the top of the pan or the muffin cups. (Some roasted pecans, chopped, would also be great!)
- Bake for about 15-20 minutes, checking early to make sure the brownies stay slightly under-cooked so as to be moist and fudgy.
- Let cool and enjoy!
Recipe Notes
These can be made ahead and freeze well! I made six dozen of these as part of the dessert selection at our daughter's wedding!
