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Vegan Dark Chocolate Brownies

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The richest, chewiest brownies EVER. Plus they’re gluten free and vegan!

Ingredients

  • 7 oz. dark chocolate, roughly chopped
  • 1/2 cup coconut oil
  • 2 Tbsp. peanut butter
  • 3 Tbsp. Bob’s Red Mill Gluten Free Vegan Egg Replacer
  • 6 Tbsp. water
  • 1 cup cane sugar
  • 3/4 cup flour

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9-inch baking pan (square or circle*) with aluminum foil, leaving some to hang over the edges. Set aside.
  2. Add chopped chocolate, coconut oil, and peanut butter to a medium glass bowl. Microwave in 30 second intervals until melted. Set aside.
  3. Mix your egg replacer and water together. Set aside to gel for 1-2 minutes, mixing after about 30 seconds or so. Set aside.
  4. Add your sugar to the chocolate mixture, and mix to combine well. Add egg mixture and whisk to combine. Add flour use a wooden spoon to combine.
  5. Scoop mixture into your prepared baking pan and bake for 37-42 minutes, or until a toothpick comes out clean. The brownies might bubble at this point – that’s okay. Remove the brownies and set them on a wire rack to cool. Once the pan is cool enough, move your brownies to the fridge to speed up the cooling process. If you leave the brownies in the fridge, they’ll be hard thanks to the coconut oil – they’re easier to cut this way. Remove the brownies from the pan using the aluminum foil and cut with a sharp knife. Store in the fridge (for harder brownies) or at room temperature in an air-tight container (for super soft and fudgy brownies).

Notes

*I baked mine in a 9″x2″ circle baking pan. I just cut the curved edges off my brownie to cut them into squares. Brownie scraps for the win!

Adapted from the Sally’s Baking Addiction Cookbook.

Find it online: https://www.fooduzzi.com/2017/03/vegan-dark-chocolate-brownies/

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