These Double Chocolate Brownies are moist and chewy with big ole chocolatey chunks throughout! Make them into muffins or into a slice, bakers choice!
This one is a quick and simple 1-bowl recipe with minimal cleanup afterwards, which is something I personally love from a dessert recipe… they can be so darn messy!
One of my favourite things about recipes like this one is that you can either enjoy them as is or you can have some fun with toppings and experiment a little with the flavours that you add to them. For example, these double choc brownies would be lovely with many different toppings. If you make them yourself, why not try:
- Cocoa Nibs
- Shredded coconut
- Icing sugar
- Glazed cherries
- Crushed pretzels
- Caramel sauce
You could even include these extra ingredients into the mixture before baking to create some extra unique brownies.
3/4 cup melted coconut oil
3/4 cup coconut sugar
3/4 cup wholemeal flour
1/4 cup plant-based milk*
2 teaspoon vanilla extract
1/4 cup cocoa powder
1 1/5 teaspoon baking powder
2 flax eggs*
1/2 cup vegan dark chocolate
- Pre-heat your oven to 180 degrees C (350 F) and line a muffin tray with baking paper squares or muffin patties.
- Prepare the flax eggs* and let sit for a couple of minutes while you chop or break-up your dark chocolate.
- Whisk the sugar, melted coconut oil and flax eggs in your large bowl.
- Then add all other ingredients and mix until thick and combined.
- Pour the mixture into your lined tray and bake for 20 minutes or until firm to touch.
* I use almond milk but any plant-based milk will work as well. * To make 1 Flax Egg, mix 1 tablespoon of flax meal with 2.5 tablespoons of water and let sit for a couple of minutes or until gelatinous.