Brownies
Delicious. Decadent. Dessert.
That about sums it up. These brownies are as good as they look!
Just as a friendly fyi, there isn’t anything healthy about these bad boys. This is a recipe for a sugar laden treat, that we on occasion, eat in moderation. And… about that… Don’t ask for a picture of a full pan of brownies. Or… what they look like when they are fresh out of the oven. The corner piece was gone before I could snap a picture.
If you are looking for a healthy, plant-based brownie recipe, try these keywords: ‘raw vegan brownies’ or ‘sugar free brownies’ or ‘black bean brownies’.
Ingredients
Method
- Preheat oven at 350°Grease or line a 8 inch pan with parchment paper.Mix flax eggs with sugars. Add in plant butter, oil, plant-milk and vanilla. Next, stir in cocoa. Add flour and salt. Fold in chocolate chips and walnuts.Bake for 45 minutes.
Brownies – Recipe Notes
- Flax eggs: Ground flax seed is sold everywhere, we get ours at Walmart . Once opened, keep it in the fridge. Much like nuts and seeds, it can go rancid, but it keeps forever in the fridge. Flax eggs make for a great egg substitute in many baking recipes: to make one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg. Now, you can’t make a soufflé or scrambled eggs from flax seeds, but it works well as a substitute in many cases
- Plant-based butter: Most all grocery stores, even those in small rural towns like mine, now carry plant-based butters. Walmart carries a few varieties as well.
- Plant-based milk: Cashew, Almond, Oat, Coconut or Macadamia milk work well in this recipe. We have not tested it with soy milk.
Got a sweet tooth, or 2 (or 32 if you’re my husband)
HERE ARE A FEW MORE DESSERT RECIPES FOR YOU TO TRY!
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