Decadent Chocolate Brownies

Brownies 3

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

  1. Preheat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.
  2. Chop the chocolate into chunks and melt half the chocolate in the microwave in 20 second intervals, saving the other half for later.
  3. 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.
  4. 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.
  5. Fold the dry ingredients into the wet ingredients being careful not to overmix (which will make the brownies cake-like).
  6. Fold in the remaining chocolate chunks then transfer the batter to the prepared baking pan.
  7. Bake for 20-25 minutes, depending on the fudginess desired, then cool completely in the pan.
  8. Slice and store in a sealed container at room temperature.