This tasty Tuesday we’re appeasing our sweet tooth with some delightfully delicious vegan brownies!
1/2 cup of non-dairy butter (soy spreads like Earth Balance work great!)
3/4 cup of natural cane sugar
2 large flax eggs (combine 2 Tbsp of flaxseed with 6 Tbsp of water)
1 tsp of vanilla extract
3/4 tsp of baking powder
1/4 tsp of sea salt
1/2 cup of dutch-process cocoa powder
3/4 cup of unbleached all purpose flour
Preheat the oven to 350 degrees fahrenheit and spray a standard-sized muffin tin with cooking spray
Prepare flax eggs in a small bowl and let rest for 5 minutes
Place butter in a large mixing bowl and melt in the microwave. When melted, stir in the flax eggs, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Add the flour and stir to combine.
Scoop the batter evenly into the muffin tins. Each should be about 3/4 full. Bake on the middle rack for 22-26 minutes or until the brownies start to pull away from the sides.
Remove from oven and let rest for 5 minutes, then remove from tin and ENJOY!!
Serving Size: 1 Brownie
Fat: 12 g
Saturated fat: 3.5g
Carbohydrates: 30 g
Sugar: 18 g
Sodium: 161 mg
Fiber: 2.1 g
Protein: 2.7 g