Triple Chocolate Brownies
An easy and quick way to create some chocolatey treats when needed! This version offers everything you want in a perfect brownie, without the need for dairy or egg!
| Servings | Prep Time |
| 18 x 8 pan | 10minutes |
| Cook Time |
| 15-20minutes |
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Ingredients
- 1 1/2cups all purpose flour
- 1/2teaspoon salt
- 1/4teaspoon baking powder
- 2 flax “eggs”Combine two Tablespoons of ground flaxseed with 6 Tablespoons of warm water and let sit for a few minutes.
- 1/3cup vegan chocolate chipsKirkland brand is vegan!
- 6Tablespoons cocoa
- 6Tablespoons vegan butter
- 3Tablespoons almond butterPeanut butter is good, too
- 1/4cup almond or any plant milk
- 1/2cup organic white sugar
- 1/2cup brown sugar
- 2teaspoons vanilla
- 1/3cup vegan chocolate chips
- 1/3cup vegan chocolate chipsfor sprinkling on top
Instructions
- Heat the oven to 350 degrees F.
- If using a regular pan, grease an 8 x 8 pan. Alternatively, line your muffin cups with paper cups. It makes for an easy way to serve them for a special occasion.
- Make the flax eggs and set aside.
- Combine the flour, salt and baking powder in a bowl.
- In a large, microwaveable bowl, combine 1/3 cup chocolate chips, the cocoa, the butters and the milk.
- Microwave at medium heat for 30 seconds at a time, stirring well, until the mixture is smooth and melty.
- Add the sugars and mix well. Add the flax eggs and the vanilla and stir in gently.
- Stir in 1/3 cup of chocolate chips and then divide into your muffin cups or spread in the pan. The batter will be quite thick.
- Sprinkle the remaining 1/3 cup of chocolate chips over the top of the pan or the muffin cups. (Some roasted pecans, chopped, would also be great!)
- Bake for about 15-20 minutes, checking early to make sure the brownies stay slightly under-cooked so as to be moist and fudgy.
- Let cool and enjoy!
Recipe Notes
These can be made ahead and freeze well! I made six dozen of these as part of the dessert selection at our daughter’s wedding!
