Sunday, November 19, 2017
1/2 cup vegan butter, such as Earth Balance
3/4 cup cane sugar (or white sugar)
2 flax eggs (1 flax egg = 1 tablespoon ground flaxseed + 2 tablespoons water)
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup cocoa powder
3/4 cup unbleached all-purpose flour
Optional: walnuts, hazelnuts, or chocolate chips
Preheat oven to 350 degrees F and spray 7-8 standard-sized muffin tins with cooking spray.
Prepare flax eggs in a small bowl and refrigerate for 5 minutes.
Place butter in a large mixing bowl and melt in the microwave. Stir in the flax egg, sugar, vanilla, baking powder, salt, and cocoa powder.
Lastly, add the flour. Then fold in any mix-ins - chocolate chips or nuts.
Scoop batter evenly into 7-8 muffin tins until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch.
Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
makes 8 brownies