The Best Vegan Brownies

• Condiments

  • 1/3 cup Sugar or stevia baking blend, unrefined

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 cup Cacao or cocoa powder, unsweetened
  • 2/3 cup Chocolate chips, mini
  • 2 loosely packed tbsp Non-gmo cornstarch
  • 1 Only if using bob's gf flour
  • 3/8 tsp Salt
  • 1 tbsp Vanilla extract, pure

• Oils & Vinegars

  • 11/16 cup Oil

• Dairy

  • 1 1/8 cup Milk

• Other

  • 1 cup Spelt, all-purpose, or bob’s gf flour (120g

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions Whisk together the first 3 ingredients, then set aside. If using flax, whisk it in as well. Preheat oven to 330F. Grease a 9×13 pan or line with parchment paper, and set aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 16 minutes. The brownies will look a little underdone when they come out, but that’s okay! Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well. Store in the refrigerator for up to 4 days, or freeze. Frost with frosting of choice or the following recipe: 1/2 cup cocoa powder (40g) 2 tbsp pure maple syrup or agave (30g) 1/2 cup virgin coconut oil, melted (75g) Stir ingredients together to form a thin sauce. Spread over the brownies, and refrigerate or freeze 20 minutes to set. View Nutrition Facts