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Vegan Brownies

the best vegan brownies

eats

these are sooo damn good! a bit crusty on top, fudgy + soft on the inside and ohhh sooo chocolatey!

makes 12-15 squares

what you need

  • 8 tablespoons  aquafaba (liquid from a can of chickpeas, use unsalted chickpeas)
  • 1 ½ cups organic cane sugar
  • 1 cup dark chocolate, roughly chopped
  • ½ cup vegan butter, cubed
  • 1 ½ cups all-purpose flour
  • 5 tablespoons dutch process cocoa powder
  • ¾ teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • 1.5-2 teaspoon espresso powder
  • optional 1/4 cup dark or bittersweet chocolate chips, or finely chopped dark chocolate 

what you do

  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper with  some overhang on the sides (this will make it easy to lift the brownies out of the pan). 
  • Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened + glossy.
  • Add in the vanilla, salt +  espresso powder and fold in until well combined.
  • Add the chopped dark chocolate and cubed vegan butter to the bowl  and melt over double boiler or in microwave. add to the batter mixture.
  • sift in flour + cocoa powder and fold until all traces of flour are gone. do not over mix!
  • pour batter into lined baking pan. smooth surface with a spatula.
  • bake for 34-36 minutes, or until a toothpick comes out clean. cool for 15 minutes in the pan then transfer with parchment paper to a cooling rack for another 20-30 minutes before slicing.
  • Enjoy!

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Dropping in occasionally with design + wellness inspo, business resources, new shop drops, delicious recipes and maybe something random ... because life happens!

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Dropping in occasionally with design + wellness inspo, business resources, new shop drops, delicious recipes
and maybe something random ... because life happens!

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+ let's be friends