The Best Vegan Brownies (So Far)

by robertjaimes

Prep time: 0:06 Overall time: 0:40

Servings:

INGREDIENTS

6 oz. unsweetened Vegan Chocolate ( I use Hershey\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'s Unsweetened blocks)
1/2 cup vegan margarine
2/3 cup sugar
2 \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"eggs\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\" of powdered egg replacer (Ener-G)
1 tsp vanilla
1 cup flour

INSTRUCTIONS

In microwave safe bowl, melt chocolate and margarine on medium power, stirring every 30 seconds until combined and smooth (2 minutes or so).

In separate bowl, combine sugar, eggs and vanilla, mixing until smooth. Add chocolate mixture to sugar mixture and blend thoroughly. Stir in flour and mix just until all lumps are out.

Spread mix into 8-inch pan or divide into 12 muffin cups, paper lined. Bake at 350°F for 30 minutes or until toothpick inserted into center comes out clean. (Mostly clean for really chewy brownies.)

Allow to cool completely to room temperature before cutting.

CHEF COMMENTS

* I use Hershey's Unsweeted Chocolate<br />
** I use Ener-G egg replacer<br />
<br />
optional mix-ins:<br />
1/2 cup chopped nuts or dried fruit of choice<br />
For The Chocoholic in all of us:<br />
1/2 cup vegan chocolate chips (good scattered on top before baking too!)<br />
or<br />
1/2 cup cocoa powder <br />
or<br />
1 shot of chocolate liqueur of choice<br />
<br />
Warning! Using all 4 mix-ins can cause insomnia. :-)

Tagged: brownies, desserts, veganbrownies add tags

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