August 10, 2018
It’s no secret that I love chocolate, and when I saw this brownie recipe I just couldn’t resist. Vegan plus all the chocolate-y goodness I could get? Yes please!
I can’t even remember the last time I made brownies (and never from scratch). Since I started baking, which was really about 7 months ago, I found vegan recipes to be a lot less daunting than I anticipated. This recipe caught my eye because it was pretty easy and I didn’t have to go looking for special ingredients.
- 1/4 cup pureed or well-mashed avocado (I used 1 small avocado)
- 1/4 cup extra-virgin olive oil (or avocado oil)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup cane sugar (or granulated sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water)
- 1 1/2 cups vegan chocolate chips
- Preheat oven to 350 degrees. Grease an 8-inch square pan with cooking spray.
- In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt, and water (or coffee + water). Stir until smooth. Fold in 1 cup of the chocolate chips.
- Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be some melted chocolate chips in there). If you overbake, the brownies will have a cake-like texture.
- Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.
. . .
And there you go! Delicious chocolate brownies you can snack on all weekend.
Thanks for stopping by!