Vegan Double Chocolate Brownies



BROWNIES.

These brownies are

Moist

Chocolatey

Decadent

Super easy to make!

I'm not much of a fan of extremely sweet treats as some of you may already know but I do love the occasionally decadent chocolatey ones. I made two batches of these brownies since the first batch turned out quite bland (in the words of a non-vegan).

For the second batch, I added more sugar and they tasted even better--but not too sweet at all! I find that using dark chocolate really counters the sweetness of sugar so if you're using sweet dark chocolate (yes there are actually dark chocolates that don't taste dark at all because it has heaps of sugar), you can lessen the sugar to 2 cups.

And if the chocolate in these brownies wasn't enough, I decided to glaze them with some chocolate ganache--because why not, right?

I also cooked the brownies in a toaster oven! I was so excited to find out that the square pan I got fit perfectly in the toaster oven so I got to work on some brownies. Even if you don't have a large oven (like myself), you can always invest on a small toaster oven with a temperature setting so you can easy set the temperature to your desired one.

Anyway, before I go on rambling about more chocolate and treats I'll be sharing the recipe and some photos of the process below!








DOUBLE CHOCOLATE BROWNIES (drizzled with some chocolate ganache)

Dry

1 1/2 cups all purpose flour

1 3/4 cups brown sugar

1/2 cup cocoa powder

1 tsp baking powder

1/2 tsp salt

1 tbsp espresso powder

Wet

1 flax egg (1 tbsp ground flax seed + 2 tbsp water)

1 1/4 cups unsweetened soy milk

1/2 cup canola oil

2 tsp vanilla extract

1/3 cup chopped dark chocolate or chocolate chips

1/4 cup chopped almonds (or nuts of choice)

Steps

  1. Prepare the flax egg by mixing the ground flax seeds and water in a small bowl.

  2. Heat the oven to 350F.*

  3. In a large bowl, mix all the dry ingredients together.

  4. In another bowl, mix all the wet ingredients.

  5. Pour in the wet ingredients into the dry ingredients and mix well.

  6. Fold in the chocolate and nuts.

  7. Pour the mixture into an 8-inch tray. This recipe can fill two 8-inch trays.

  8. Bake at 350F for 25 minutes or check for doneness using a toothpick.*

  9. Cool for 20 minutes before slicing. I sliced mine into 9 pieces for small brownies. You can also opt to drizzle some chocolate ganache on the brownies before slicing them into smaller pieces for that extra fudge (trust me, it's good).

*I used a toaster oven (that had a temperature setting so I get to control the temperature) so cooking time may be shorter than when baked in a large oven.

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