Vegan Dark Chocolate Brownies
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
1 9x13 pan
- Serves:
- 20
ingredients
- 354.88 ml oats, ground into flour
- 118.29 ml whole wheat flour
- 1 pears or 1 apple
- 2-3 carrots
- 29.58 ml ground flax seeds or 2 eggs
- 7.39 ml vanilla
- 4.92 ml salt
- 236.59 ml bittersweet chocolate chips
- 473.18 ml marshmallows
- 5-7 dates, soaked in 1 C warm or 5-7 hot water, for 30 minutes
- 177.44-236.59 ml unsweetened cocoa powder
- 118.29-236.59 ml sugar (to taste)
- 118.29 ml coconut milk or 118.29 ml almond milk
- 2.46 ml baking soda
- 88.74 ml water
directions
- Soak dates in 1 C warm water for 30 minutes- 1 hour (optional-can substitute 1/2 C sugar).
- Preheat oven to 350 and grease a 9x13 pan (for thinner brownies). For thicker brownies (over 1/2") use a smaller pan.
- Create flax eggs-combining ground flax with 6 T water. Stir and let set for 15 minutes.
- In a food processor, combine dates, soaking water, pears, and carrots. Blend until pureed.
- In a mixing bowl, combine dry ingredients (cocoa powder, flours, salt, baking soda). Stir to combine and mix in wet ingredients (milk, pureed mixture, vanilla, flax eggs).
- Fold in chocolate chips and pour into baking pan.
- Bake at 350 for 20-25 minutes until middle is mostly set. Top with marshmallows and broil for 1-2 minutes until browned.
- Remove and enjoy!
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RECIPE SUBMITTED BY
I'm an organic-farm raised, free-range, traveler. Epicure, anthropologist, goat herder, professional baker, TV free.