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
- Preheat to 350 degrees. Generously coat an 8×8 baking dish with vegetable shortening.
- Crumble half a block of tofu into a blender. Add milk alternative, vanilla, oil, baking powder, and salt. Blend thoroughly.
- 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.
- Stir in the chocolate chips.
- 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!)