Making the ultimate comfort food dessert just got a whole lot more fun with this chocolate chip brownies recipe from Richa Hingle’s Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor. Decadent dark and semisweet chocolate chips combine with cocoa powder for a triple chocolate threat we can’t wait to devour.
What you need:
½ cup nondairy milk
¾ cup plus 2 tablespoons raw sugar
⅔ cup mixture of nondairy dark and semisweet chocolate chips
¼ cup organic safflower (or other neutral) oil
1 tablespoon ground flaxseed
¼ cup unsweetened cocoa powder
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
1 cup plus 2 tablespoons spelt or whole-wheat flour combined
with 1 tablespoon cornstarch, or 1¼ cups gluten-free flour blend
⅛ teaspoon baking powder
⅛ teaspoon baking soda
4 tablespoons nondairy semisweet chocolate chips, divided
What you do:
1. Preheat the oven to 350 degrees. Grease an 8x8-inch baking pan or line with parchment paper.
2. Into a medium, microwave-safe bowl, microwave milk until almost boiling, or alternatively, heat in a medium saucepan over medium heat. Add sugar and whisk until combined. Next, add chocolate chips and let mixture sit for 1 minute, then whisk to melt chocolate. Add oil, flaxseed, cocoa, salt, and vanilla and whisk well.
3. Into another medium bowl, whisk together flour, baking powder, and baking soda. Add the flour mixture to the milk mixture, stir to combine, and add 3 tablespoons chocolate chips. Transfer the batter to the baking pan and spread evenly. Add remaining 1 tablespoon chocolate chips on top.
4. Bake 30 to 32 minutes, or until a toothpick inserted 1 inch from the side of the pan comes out almost clean.
Photo courtesy of Vegan Heritage Press
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