- 1/3 cup neutral vegetable oil (e.g. canola, avocado, etc)
- 1 1/2 cups semi-sweet vegan chocolate, chopped or chocolate chips (use really good chocolate you'd eat on its own)
- 1 cup confectioner's sugar
- 1/3 cup plant-based milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Preheat the oven to 350°F. Line an 8x8-inch square cake pan with parchment paper.
In a medium-sized saucepan, combine the chocolate and oil over the lowest heat. Stir constantly until the chocolate has melted, and the mixture is smooth and silky. Sift in the confectioner's sugar, and whisk until smooth again. Remove from heat. Whisk in the plant-based milk and vanilla.
In a medium-sized bowl, sift in the flour, baking powder and salt. Whisk to blend. Add into the saucepan and mix well. Pour into the baking pan and bake for 13-15 minutes or until a toothpick inserted comes out clean or with only a few cooked crumbs.
Let cool completely before removing from pan. When warm, the brownies may seem to have an oily exterior but will "dry" up once completely cooled as the cocoa butter in the chocolate needs to set back up.
Calories: 184kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Sodium: 39mg | Potassium: 47mg | Fiber: 1g | Sugar: 15g | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 1.6mg