What better way to celebrate a birthday than with these brownies, with 3 kinds of chocolate in them. They’re fudgy in the middle and crispy on the outside (the brownies, not the kids). If that doesn’t put a smile in your tummy, I don’t know what will! Thanks to Isa who inspired these best vegan brownies.
1/2 cup dark chocolate chunks
1/3 cup coconut oil
2/3 cup coconut sugar
1/3 cup fresh dates, mashed up (or dried dates soaked in hot water first and then mashed up)
1 tbsp cornstarch
2 tsp vanilla
1 cup whole wheat flour
1/2 tsp baking powder
3 tbsp cocoa powder
1/2 tsp salt
1 cup semisweet chocolate chips
3 tbsp soy milk
In a large bowl, mix the 1/2 cup dark chocolate chunks with the coconut oil. Melt in the microwave for 30 seconds at a time until melted together, then cool to room temperature for 10 minutes.
Mix the coconut sugar, dates and cornstarch into the chocolate and stir until smooth, then mix in the vanilla.
Next, add in 1/2 cup of the flour, along with the baking powder, cocoa, and salt. Fold in the 1 cup chocolate chips, then add the rest of the flour. If it’s really dry, add in some of the soy milk to make a thick, rich, gooey brownie batter.
Spread it into a greased 8×8″ pan. Bake at 350F for 18-20 minutes (or 22-25 minutes if it’s in a glass pan), until the edges are crispy and starting to pull away from the edges, but the middle is still gooey when you stick a knife in it. Cool your best vegan brownies for a few minutes, then dig in! We love them with a glass of cold soy milk or a scoop of vanilla ice cream on the side. Lots of love!