Fudgy Plant-Based Brownies
If you love dense and moist yet slightly crumbly brownies, this recipe is for you! Don’t let the wholesome ingredients fool you. These brownies are DELICIOUS.
2 C cooked chickpeas, drain and save liquid (called aquafaba)
3/4 plant milk of choice - I used homemade cashew milk
3 medjool dates, pitted and chopped
3 T silan (date syrup) or maple syrup
1 T aquafaba (chickpea water-it’s a binding agent)
1 tsp vanilla
3/4 C quick oats (gluten free if needed)
1/2 C cocoa powder or raw cacao powder
1/2 C vegan chocolate chips
1/3 walnut pieces
1/2 tsp salt (optional)
Preheat your oven to 350F / 180C.
Place all of the liquid ingredients into a high-speed blender (my list of high-speed blender recommendations are here). Blend until very smooth.
Meanwhile, mix dry ingredients in a medium mixing bowl until well combined. Fold liquid mixture into dry mixture.
Line a cake pan with parchment paper. See photo below. Pour mixture into pan. Evenly distribute the batter with a spatula. Bake on the center rack for 25-30 minutes. Let cool completely before serving to avoid crumbling.
Store in the refrigerator in an airtight container for up to 3 days. Freezing keeps these fresh longer.
Pin this post!