Try these Vegan Chocolate Brownies for dessert. They were made using my favorite chopped non dairy chocolate chunks and vegan non dairy chocolate chips, and topped off with a dollop of whipped cream.
Vegan Chocolate Brownies
1/2 Cup of vegan butter, softened
1 Flax egg or egg replacer
1 Cup of organic sugar
1/2 Cup of water
1 Tablespoon of pure vanilla extract
1/2 Cup of coconut sugar
1 cup of gluten-free all-purpose
1 Cup of unsweetened cocoa powder
1/2 Teaspoon of Himalayan salt
1 Teaspoon of baking powder
1 Cup nondairy dark chocolate chips
Roughly chopped nondairy chocolate chunks, (optional)
-Preheat the oven to 350F. Line a “8 by 8” inch pan with parchment paper. Set aside.
-Prepare the egg replacer according to directions on packaging or make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken.
-In a large bowl, mix the softened butter and sugars together. Then add the egg replacer and vanilla extract, whisk until combined. Don’t over mix.
-Fold in the chocolate chips and chocolate chunks then pour the batter into the prepared pan and smooth out the top with a spatula.
-Bake for 35-40 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Slice and enjoy!