Vegan Dark Chocolate Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

Steps:

• Soak dates in 1 C warm water for 30 minutes- 1 hour (optional-can substitute 1/2 C sugar).
• Preheat oven to 350 and grease a 9x13 pan (for thinner brownies). For thicker brownies (over 1/2") use a smaller pan.
• Create flax eggs-combining ground flax with 6 T water. Stir and let set for 15 minutes.
• In a food processor, combine dates, soaking water, pears, and carrots. Blend until pureed.
• In a mixing bowl, combine dry ingredients (cocoa powder, flours, salt, baking soda). Stir to combine and mix in wet ingredients (milk, pureed mixture, vanilla, flax eggs).
• Fold in chocolate chips and pour into baking pan.
• Bake at 350 for 20-25 minutes until middle is mostly set. Top with marshmallows and broil for 1-2 minutes until browned.
• Remove and enjoy!

Steps:

• Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
• In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
• Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.
• Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.