Vegan Chocolate Buttermilk Brownies
Here's the thing. Pretty much everyone loves brownies, but I have to admit that I'm particular about the kind of brownies I like.
They have to be chewy, dense, and super-rich. I am not looking to eat something that tastes like chocolate cake, ya know? I want a brownie, not a cake.
So whenever you are in the mood for some seriously tasty brownies, you should give this recipe a try. It has a little tangy twist with the "buttermilk" element.
1 cup nut milk of choice
1tsp apple cider vinegar
1 tbsp ground flax seed
2 cups all-purpose flour
1 cup of cocoa powder
1 tsp baking powder
1 tsp salt
½ cup brown sugar
¼ cup white sugar
1 cup melted vegan butter or coconut oil
1 tsp vanilla extract
¾ cup melted chocolate
1 cup chocolate chips (set aside ¼ for topping)
9” Quick Release Cake Pan, or a 9x9 inch pan. I like the quick release cake pan because I find it easier to take out the brownies once fully cooked.
Heat oven to 350 degrees F
Make your buttermilk by combining the milk, apple cider vinegar, and ground flask seed. Whisk vigorously for a minute until frothy and set aside.
In a large bowl, mix the flour, cocoa powder, baking powder, salt, and sugars together.
Add the buttermilk, vanilla, melted chocolate, and melted the coconut oil (or vegan butter) and stir. The batter will be very thick.
Add ¾ cup of the chocolate chips into the batter and combine.
Grease 9x9 inch pan (or 9” quick release cake pan) really well. Spoon in the batter and smooth down. Sprinkle the remaining ¼ cup chocolate chips on top.
Bake for 35-40 min (the brownies in the photos were baked for 40 min).
After baking, let the brownies sit at least 10 minutes to cool.
Take out of the pan, slice, and enjoy!