Decadent Chocolate Brownies
This recipe was developed by the chefs at the University of Dayton during one of our product trainings.
Yields: 9
Serving Size: 1 brownie
Ingredients
1 c. vegan chocolate chips
3/4 c. plant-based butter
1 1/4 c. granulated sugar
2 Tbsp. Acremade egg replacer
1/2 cup water
2 tsp. vanilla extract
1/4 c. cocoa powder, unsweetened
3/4 c. all purpose flour
1 tsp. table salt
Preparation
- Preheat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.
- Chop the chocolate into chunks and melt half the chocolate in the microwave in 20 second intervals, saving the other half for later.
- In a large bowl, cream the butter and sugar with an electric mixer. Add the Acremade egg substitute, water, and vanilla to mixture, and beat for 1-2 minutes until the mixture becomes light and fluffy.
- Whisk in the melted chocolate (once its cooled, as if it’s too hot, it will cook the eggs), and sift in the flour, cocoa powder, and salt.
- Fold the dry ingredients into the wet ingredients being careful not to overmix (which will make the brownies cake-like).
- Fold in the remaining chocolate chunks then transfer the batter to the prepared baking pan.
- Bake for 20-25 minutes, depending on the fudginess desired, then cool completely in the pan.
- Slice and store in a sealed container at room temperature.