Simple, Easy, Delicious
Prepare and bake these unforgettable brownies in under 30 minutes!! Finally, chewy gooey, delicious vegan brownies that taste better than the original. I love to serve these brownies with Coconut Whipped Cream (See my Video Below for Instructions) and fresh strawberries. No one will know these brownies are vegan unless you tell them. This recipe is based on an Award Winning Ghirardelli Brownie Recipe.
6 Tablespoons Tofutti Cream Cheese
3/4 cup Evaporated Cane Sugar
1 teaspoon Vanilla Extract
1/2 cup Earth Balance Margarine, melted
3/4 cup Sweet Ground Chocolate & Cocoa
2/3 cup Bread Flour
1 teaspoon baking powder
1 teaspoon egg re-placer powder (No Egg Replacer Powder? Don't Stress. Add 1 t extra baking powder)
1/4 teaspoon salt
1 cup semi-sweet or dark chocolate chips
Directions: Preheat oven to 350*F. Lightly grease an 8-inch square pan or mini muffin pan.
Mix together Tofutti Cream Cheese, Evaporated Cane Sugar, and Vanilla
Extract until smooth. Then mix in Earth Balance Margarine until
smooth. Set aside.
Whisk together bread flour, sweetened cocoa powder, baking powder,
salt, & egg re-placer powder until combined.
Gradually Add Dry ingredients to Wet ingredients and mix together until
combined, but remember do not over mix. Fold in Chocolate Chips.
Bake mini brownie bites for approx. 12 minutes or bake 8-inch square pan of brownies for 20 minutes in a 350 degree pre-heated oven. Cool brownies for approx. 15 minutes and gently loosen brownie from the tray.