Plant-Based Fudge Brownies
It's been a long time since the last time I've baked brownies. Oh was I missing out on a lot! They have this rich deep chocolate flavor, but without being overwhelming. Not to mention how satisfying they can be! And you know what? They're so easy to make.
I remember in high school my host mom used to make this amazing date-walnut brownies for us every once in a while. I loved it so much that she made it for my birthday. Just when you think that brownies couldn't get any better, someone adds dates to them and they go to a whole new level! Oh, add some nice-cream and boom!! Oh man, my mouth is watering right now, it's kinda hard to handle. I have no idea what the recipe is but I'll give it a try soon and share it with you guys.
I brought these to work because they are too good not to share! The minute I walked in a screamed brownies and they were gone. They loved them! Score. So make these and share them with everyone. Spread the love. The brownie love?
- 1/14 cups whole wheat flour
- 3/4 cup coconut sugar
- 1/4 tsp baking powder
- 1/2 tbsp pure vanilla extract
- 1/2 cup almond milk
- 1/2 cup unsweetened cocoa powder
- 2 tbsp pure maple syrup
- 1 cup applesauce
- 1 tsp oil for greasing the pan
- vegan chocolate chips optional
- crushed pecans or walnuts
- Preheat the oven to 350F (177C)
- Prepare a pan with a tiny bit of oil just so it doesn't stick
- Mix the dry ingredients in a separate bowl
- Mix the liquid ingredients in a different bowl
- Slowly start adding the liquid to the dry and mixing them with a spatula
- Pour the mixture into a prepared pan
- Top with chocolate chips and pecans if desired
- Bake in the center of the middle rack for 45 mins or until the knife comes out clean when you poke the brownies.