Vegan Brownies x 2

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A few days ago I did my first ever experiment in making vegan brownies…husband and I both loved them, but I wasn’t sure about sharing the recipe and thought to myself “I can do better.”  Today I tried yet another vegan brownie experiment and decided that I would share both recipes, even though I only took pictures of one 😉  Hope you enjoy!

Vegan Brownies Experiment #1

2 tbsp Chia seed

6 tbsp of water

Combine in small bowl and let sit for about 10 minutes.

In a mixing bowl combine:

3/4 cup unsweetened cocoa

1 1/4 tsp baking powder

1 tsp sea salt

1 tsp pure vanilla extract

1/2 cup olive oil

1/3 cup agave nectar

1/3 cup organic unbleached sugar

1 cup unbleached white whole wheat flour

Chia mixture

Once everything is mixed together the brownie batter will be very thick.  Pre-heat oven to 350 degrees.  Press brownie batter into a 9×9 prepared glass pan (metal would work too, I just used glass), making sure it is evenly pressed into pan.  Bake for 15 minutes.  Let cool and then enjoy.  Makes a rich, denser brownie.

 

Vegan Brownies Experiment #2

2 tbsp Chia seed

7 tbsp of water

Combine in small bowl and let sit for about 10 minutes.

In a mixing bowl combine:

1/2 cup unsweetened cocoa

1 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1/2 cup packed organic brown sugar

3 tbsp whole ground flaxseed meal

1/2 cup silken tofu

1/3 cup olive oil

1/3 cup unsweetened coconut milk

2/3 cup unbleached white whole wheat flour

Chia mixture

Once everything is mixed together the brownie batter will be thick, but not nearly as this as experiment #1’s.  Pre-heat oven to 350 degrees.  Pour & spread brownie batter into a 9×9 prepared glass pan (metal would work too, I just used glass).  Bake for 25 minutes.  Let cool and then enjoy.  Makes an lighter more airy brownie that isn’t as rich in flavor.

 

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