The BEST veggie lover brownies you've at any point had: supernaturally rich, fudgy, damp brownies overflowing with chocolate season.

In addition to the fact that they worked, they turned out so astoundingly rich and scrumptious that I felt totally happy with serving them to non-veggie lover visitors, and the primary plate did not keep going long by any means.

These brownies don't mess around � they are the genuine article. Would vegans be able to eat brownies? The appropriate response is a conclusive totally YES!
Also try our recipe To-Die-For Carrot Cake #carrotcake #dessertrecipe
Ingredients

• 4 tablespoons ground flax
• 1/2 cup + 2 tablespoons water
• 1 cup vegan butter (earth balance brand), melted and cooled
• 1 cup granulated sugar
• 1 cup brown sugar, lightly packed
• 1 tablespoon pure vanilla extract
• 1 cup all purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 1/2 cups (9 oz) non-dairy chocolate chips OR roughly chopped chocolate pieces

Instructions

1. Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.
2. In a large bowl, whisk the melted vegan butter and sugars together. add the flax eggs and vanilla, whisk until evenly combined.
3. Over the same large bowl, sift in the flour and cocoa powder. add the salt and stir with a large wooden spoon until just combined, do not overmix.
4. Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
5. Bake for 35-40 minutes, until the middle of the brownies no longer jiggles and is just set.
6. Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.

Read more our recipe Chocolate Cream Layered Dessert #desserts #easyrecipe
Source : bit.ly/2SOSJXu