You have to make these double chocolate brownies

October 1 is Vegan Baking Day! Today, we celebrate how delicious baked goods can be without any added animal products, like eggs, milk, and butter. Proof positive – these Double Chocolate Brownies from the Wholesome Culture Cookbook. 

Vegan Double Chocolate Brownies

Makes 12 brownies

Prep time: 8 minutes

• Vegetable shortening for coating pan 
• 1/2 of a 14 oz block of extra firm tofu 
• 3 tablespoons milk alternative of choice 
• 2 teaspoons vanilla extract 
• 1 tablespoons vegetable oil 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon salt 
• 1 cup all purpose flour 
• 2 cups organic cane sugar 
• 2/3 cup unsweetened cocoa powder
• 1 cup chocolate chips 

Directions:

1. Preheat to 350 degrees. Generously coat an 8×8 baking dish with vegetable shortening. 
2. Crumble half a block of tofu into a blender. Add milk alternative, vanilla, oil, baking powder, and salt. Blend thoroughly.
3. Pour this mixture into a large bowl, and add in the flour, sugar, and cocoa powder. Mix well by hand or using a hand mixer. 
4. Stir in the chocolate chips. 
5. Spread batter into greased pan and bake in preheated oven for 35-45 minutes or until a toothpick inserted 2 inches from the edge comes out clean. Remove from oven and allow to cool for 15-20 minutes before cutting.

Want to learn more about vegan baking? Check out these posts:

• How to bake all the best desserts – without butter! 
• How to make the most delicious pancakes (no milk or eggs needed!)
• How to replace eggs in cooking and baking
• Baking 101: all the plant-based swaps you need to know
• How to make the most amazing plant-based desserts (even cheesecake!)