“These Vegan brownies are the best brownies I have ever made. They are moist, and sweet, and just the right amount of chocolate.”
Peace Fam!
I hope this recipe finds you well. I wanted to share a recipe I found for vegan brownies. I went over to GimmeSomeOven, and found this recipe. I was skeptical at first because the recipe calls for avocado, but I swear you cannot taste it. The best part of this recipe is that there is no diary. Many times in the past, I have thought vegan baking has been lacking in a lot of the recipes, but this one tastes better than some of the old brownie recipes I used to make!
I decided to turn these brownies into a cake, because my pan was too big for the batter. I still need to invest in more baking pans. I am a millennial who just learned to really cook in the past year, so there are now so many things I want to buy while keeping my kitchen under my minimalist guidelines. It can get tough sometimes.
These brownies did not make it through the week, and barely to the point to make photos. They were that good. I am not being hyperbolic for you to love this recipe, just try it yourself, and comment!
| Servings |
servings
|
- 1/4 cup pureed or well-mashed avocado
- 1/4 cup avocado oil or extra-virgin olive oil
- 1 cup white whole wheat flour or 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
- 1 1/2 cups vegan chocolate chips
Ingredients
|
|
- Preheat oven to 350 degrees F (180 degrees F). 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.
| Servings |
servings
|
- 1/4 cup pureed or well-mashed avocado
- 1/4 cup avocado oil or extra-virgin olive oil
- 1 cup white whole wheat flour or 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
- 1 1/2 cups vegan chocolate chips
Ingredients
|
|
- Preheat oven to 350 degrees F (180 degrees F). 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.
