Best Ever Vegan Brownies
These brownies have it all—they’re fudgey, moist, ultra chocolatey, and are sure to satisfy a sweet craving. They also happen to be egg-free, dairy-free, and 100% vegan so that they can be enjoyed by those with various dietary restrictions too! These brownies can be made gluten-free if buckwheat flour is substituted for whole wheat (if you have Celiac disease or a gluten allergy, be sure to check that the oat flour you’re using is gluten-free, too!). Although these contain some pumpkin puree, don’t worry—they don’t taste anything like pumpkin! The pumpkin puree is there simply to add moisture and help bind the brownies together. It also happens to add some extra fiber and beta carotene (an antioxidant and vitamin A precursor) as a bonus.
Ingredients:
3/4 cup oat flour
1/2 cup whole wheat flour
1 1/4 cups cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
1/2 tsp instant coffee or espresso powder
1/2 cup pumpkin puree (NOT pumpkin pie filling)
1/2 cup olive oil
1/4 cup pure maple syrup
3 Tbsp vanilla extract
1/2 cup extra dark chocolate chips
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine both flours, cocoa powder, salt, baking powder, brown sugar, and extra dark chocolate chips. Mix together.
In a medium-sized bowl, combine the pumpkin puree, olive oil, maple syrup, vanilla extract, and instant coffee or espresso powder. Mix together.
Add the wet ingredients to the dry ingredients and mix until combined.
Pour the mixture into a brownie pan, spreading it out evenly. Bake for ~25-30 minutes. Enjoy!
Note: this recipe was adapted from Kripalu Center for Yoga & Health