These Double Chocolate Brownies are moist and chewy with large chocolate chunks throughout. They’re fairly simple to put together in 1 bowl.
One of my favourite things about this recipe is that you can easily enjoy them as is, or you can have some fun with toppings and experiment 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
More Delicious Vegan Recipes
Always make sure to read the WHOLE RECIPE before you start to ensure you have all the ingredients and to ask me any questions you have. Enjoy!
Yield: 12
Ingredients
- 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 tablespoons flax meals
- 5 tablespoons water
- 1/2 cup vegan dark chocolate
Method
- Preheat your oven to 180 degrees C (350 F) and line a muffin tray with baking paper squares or muffin patties.
- Prepare the flax eggs (in notes) 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.
Notes
* I use almond milk but any plant-based milk will work as well.
* To make the flax-egg, mix the flax meal with the water and let sit for a couple of minutes or until gelatinous.
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