These crackly, fudgy vegan brownies from the A New Way to Bake cookbook are primed and ready for adding in any number of mix-ins to, like pecans or walnuts, maybe a pinch of cinnamon, or a swirl of tahini or Biscoff spread.
What you need:
½ cup dark chocolate
3½ tablespoons olive oil
½ cup sugar
½ cup muscovado or dark brown sugar
⅔ cup vegan milk
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
⅛ teaspoon salt
⅓ cup dark chocolate chips or coarsely chopped chocolate
What you do:
- Preheat oven to 350 degrees and line an 8-inch square baking dish with parchment paper.
- In a microwave-safe bowl, place chocolate and melt in the microwave in 15-second intervals. Add oil, sugars, milk, and vanilla and use a spatula to combine.
- Into same bowl, add flour, cocoa powder, baking powder, salt, and chocolate chips and continue folding until incorporated. Pour into prepared baking dish.
- Bake 20 to 25 minutes until top looks set and has puffed around edges. Remove from oven and let cool for at least 30 minutes.
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