Vegan Fudge Brownies with Swirled Chocolate
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder (or regular cocoa powder)
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 tablespoon espresso powder
- 1 cup almond milk (or any plant milk)
- 1/2 cup applesauce
- 2 tablespoons apple cider vinegar
- 1/3 cup + 2 tablespoons refined coconut oil, melted
- 1 teaspoon vanilla
- 1 1/2 cups dark chocolate, chopped
- 1 tablespoon coconut oil
Toppings
- Flakey sea salt
Preparation
Preheat oven to 350°F. Line a 10x10 inch pan with parchment paper.
In a large bowl sift the flour, cocoa, sugar, baking soda, baking powder, espresso powder and salt. Whisk together.
In a separate bowl, mix almond milk, apple cider vinegar, melted coconut oil, applesauce and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until combined. Then add in 1 cup chopped dark chocolate. Pour the batter into the parchment-lined pan. In a small bowl, melt the chocolate with 1 tablespoon coconut oil using a double boiler or microwave, stirring until smooth.
Dollop the melted chocolate around the surface of the brownie batter. With a chopstick, swirl the chocolate around the brownie mix.
Bake in preheated oven for 28 minutes. Let cool for 30 minutes before cutting.
Optionally, melt additional chocolate and drizzle over the brownies, then sprinkle with flakey sea salt.
