Vegan FUNgy Brownies

Dessert, Vegan, Vegetarian by Five this week

If there is one thing that some people know about me, it’s that I’m a chocolate lover. I especially like dark chocolate. I love chocolate because it has a sweet taste. (Cookie Kat also thinks it’s delicious!) I eat chocolate with a lot of stuff. For example: I eat chocolate in or on cookies, pie, cake, bread, cupcakes, strawberries (because it’s delicious with fruit), and of course plain. A fun fact: One time I drank hot chocolate and two seconds later I had a chocolate mustache with some whip cream. In my opinion, chocolate can be used in everyday life and for special occasions. Dark chocolate in small amounts can even be healthy for you.

I like soft brownies because I can chew them easily. This recipe can be fudgy or crispy. If you want it be fudgy (we call it FUNgy) then cook it less time. And if you want it to be crispy then you can cook it for for a little longer. Don’t cook it for too long of a time because you don’t want it to get burned.

One thing that I enjoyed about making this is that it was a new recipe. That means a new challenge. I loved it. Seriously it was so good. I would make this again!

ingredients

  • 2 vegan eggs via egg replacer of choice (or use real eggs if vegan not needed) 
  • 3/4 cup brown sugar (you can also mix up raw brown sugar, cane sugar or coconut sugar)
  • 1/2 cup melted coconut oil (or neutral oil)
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 3/4 cup raw cacao powder (or cocoa powder)  
  • 1 cup almond flour
  • 1/2 teaspoon salt (we skipped this)
  • 1/4 teaspoon baking soda
  • ¼ cup vegan chocolate chips (we use Enjoy Life)
  • Optional: coarse sea salt or melted chocolate chips for drizzle (we skipped)

Instructions

  • Preheat oven to 325°F
  • In a large bowl, add the vegan eggs, sugar and oil and mix until fully combined. Add the water and the vanilla extract and mix again.
  • Add the cacao powder, almond flour, baking soda and salt to the wet mixture and stir until fully combined. There should be no lumps.
  • Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8×8 square pan.
  • Bake for 35 minutes for fudgy results, longer if you prefer cake-like brownies.
  • Remove from oven and allow to cool completely in pan on a wire rack.
  • For an extra nice topping, meltdown some chocolate chips, drizzle on top and sprinkle some sea salt flakes or coarse sea salt.

Recipe Source: Jessica in the Kitchen

Leave a comment