Vegan Brownies... Yes Please!
Welcome back to the blog my friends! Last week I missed you, but that's okay because I have an extra special post for you this week. You may know that baking is one of my favourite things to do and in fact, I often fill my spare time with baking. One of my favourite things to bake is brownies, and trust me... I have tried so many brownie recipes and none of them really meet my standards. I usually end up tweaking the recipe to suit my needs for ooey-gooey, fudgy goodness. One of my favourite brownies to make is my vegan brownies because they are super moist and dense. Finishing these brownies off with fresh strawberries makes them a perfect treat to end any summer BBQ. Below you will find the recipe and some tips and tricks to make the best brownies you will ever have!
Ingredients
- 1 1/4 cup flour (you can use gluten-free flour as a sub.)
- 1/2 tsp. baking powder
- 2/3 cup cocoa powder
- 1 3/4 cup sugar (I've used coconut sugar before and it is excellent)
- 1 1/2 cup chocolate chips (reserve 1/2 cup for the top)
- 12.3-ounce pkg. silken tofu (drained not pressed, firm and soft tofu can be used as well if silken is not available)
- 1/2 cup nut milk (almond, coconut, cashew, and regular milk if you want)
- 1 tsp. vanilla extract
- 1/2 cup plain applesauce
- 2 tbsp. melted coconut oil
Instructions
- Preheat oven to 350 F. Spray an 8x8 baking dish.
- Combine flour, baking powder, sugar, 1 cup of chocolate chips, and cocoa powder in a large mixing bowl. Use a whisk to combine.
- Next, place the tofu, milk, vanilla, applesauce, and coconut oil in a blender. Process until smooth and combined.
- Pour mixture from blender into the dry ingredients and use a spatula to stir together.
- Transfer the batter into the baking dish, sprinkle the top with the remaining chocolate chips and bake for 45 minutes.
- Let cool thoroughly before serving for best texture and flavour.
- Serve with fresh berries or any other topping of your choosing.
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