Easy Vegan Brownies
Ingredients
- 1/2 cup (1 stick) non-dairy butter (such as Earth Balance)
- 3/4 cup dark brown sugar
- 2 large egg substitutes
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup cocoa powder
- 1/4 cup vegan milk (I used mylk labs from @floria_tradingbh)
- 3/4 cup unbleached all-purpose flour
Optional add-ins
- 1/3 cup nut butter, nuts or chocolate chips
Preparation
Preheat oven to 176°C and grease a baking tray.
Prepare egg substitutes in a small bowl and let them rest for 5 minutes.
Melt butter in a large mixing bowl in the microwave. Stir in egg substitutes, milk, sugar, vanilla extract, baking powder, salt, and cocoa powder. Whisk to combine. Add flour and fold it in.
Pour batter into the baking tray and decorate with optional add-ins if desired. Bake on the middle rack for 22-26 minutes, or until brownies pull away from sides and spring back when touched. Do not overcook to avoid crumbliness. Remove from oven and let cool completely on a plate or cooling rack.
Storage tips
Store in an airtight container to keep fresh for a couple of days. Freeze for long-term storage.
