These crackly, fudgy vegan brownies from the A New Way to Bake cookbook are primed and ready for adding in any number of mix-ins to, like pecans or walnuts, maybe a pinch of cinnamon, or a swirl of tahini or Biscoff spread.
What you need:
½ cup dark chocolate
3½ tablespoons olive oil
½ cup sugar
½ cup muscovado or dark brown sugar
⅔ cup vegan milk
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
⅛ teaspoon salt
⅓ cup dark chocolate chips or coarsely chopped chocolate
What you do:
1. Preheat oven to 350 degrees and line an 8-inch square baking dish with parchment paper.
2. In a microwave-safe bowl, place chocolate and melt in the microwave in 15-second intervals. Add oil, sugars, milk, and vanilla and use a spatula to combine.
3. Into same bowl, add flour, cocoa powder, baking powder, salt, and chocolate chips and continue folding until incorporated. Pour into prepared baking dish.
4. Bake for 20–25 minutes until top looks set and has puffed around edges. Remove from oven and let cool for at least 30 minutes.