Vegan or not, here I come (with BROWNIES!)

I won’t even beat around the bush with this one. No intro. No life story. Sorry, if you wanted one.
I need to deliver this delicious information as rapidly as possible. If you like VEGAN, fudgey, totally-adaptable-to-gluten-free BROWNIES (and come on, who doesn’t) these are for you. You could add walnuts, pecans, or any other toppings or fillings (I’m looking at you, chocolate chips and cacao nibs!) to make them absolutely scrumptious. And without further ado, here’s the scoop, adapted from the Minimalist Baker’s vegan brownie recipe:
     brownie-batterbrownie-500x335

INGREDIENTS:

  • 2 flax eggs (so easy I promise) .. add 2 Tbsp flaxseed meal to 5 Tbsp water in a cup, mix, and let sit!
  • 1/2 cup coconut sugar (I find 1/4 cup coconut and 1/4 cup cane sugar to be very appealing)
  • 1/4 cup maple syrup (KEY TO THE TASTINESS)
  • 1/2 cup melted coconut oil, slightly warm
  • 3/4 tsp baking bowder
  • 1 Tbsp vanilla extract
  • Heaping 1/4 tsp sea or Himalayan salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup flour (any kind, including gluten free)
  • 1/4 cup almond meal (**hint hint, start making your own almond milk, hint hint**)
  • Toppings. You’re a big kid, measure yourself. Sprinkle with lucuma, maca, cinnamon, mesquite powder, anything! Doll these up and make them your own, because I absolutely promise you there is nothing you can do to ruin these babies!

 

METHODOLOGY:

  1. Prep your flax eggs. Melt coconut oil.
  2. Preheat oven to 350 degrees. Meanwhile, grease a baking vessel (around 8″ by 8″, whateva) with coconut oil, and line with parchment if desired. I usually don’t, but these brownies turn out so incredibly fudgey that it makes it considerably easier to remove them from the vessel, eventually.
  3. Add coconut oil, sugar(s), maple syrup and vanilla to a bowl, and whisk til combined and the sugar has begun to dissolve. Then, add the flax eggs and whisk well.
  4. Add baking powder, sea salt and cocoa powder. Whisk away.
  5. Lastly, add flour, almond meal, and mix with a spatula. This would clog the hell out of a whisk, so make sure it’s a spatula. Add in whatever you desire. Walnuts are a smart pick.
  6. Spread into baking vessel evenly. The batter will not be as runny as typical brownie batter, and that’s okay. It is fudgey, just like the end product. Stick a finger in, whydontcha, because this has no raw eggs.
  7. Bake for 17-20 minutes. It WILL SEEM UNCOOKED, so definitely don’t wait til the entire thing is as hard as a rock. Take them out when I damn well tell you to, and you will be very happy with the result.
  8. Let the brownies sit, cooling tantalizingly, on the counter for up to an hour before attempting to eat. Store in the fridge, because somehow these are even better cold than they are warm.

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