Vegan Brownies topped with chocolate mousse!

Vegan Brownies topped with chocolate mousse!

Another birthday party means coming up with another vegan dessert treat! So happy I came across this recipe here:

I made only 1 modification which was to use coconut oil instead of vegan butter and my add in was native organic baby pecans. Also I used organic whole wheat flour. Ok that’s more like 3 mods.  I also used my mini bite-sized muffin tray, does that count as a mod?  Lower cooking time to 13-16 minutes if you want brownie bites.  Anyway they turned out lovely! The recipe for the Chocolate Mousse is under my post titled Chocolate Mousse/Pudding Booya!

Easy vegan brownies made with simple ingredients. Chocolatey, rich and so satisfying.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan
Serves: 8

1/2 cup (1 stick) non-dairy butter (such as Earth Balance) (or use coconut oil as I did!)
3/4 cup natural cane or granulated sugar or fair trade brown sugar
2 large flax eggs (2 tbsp flaxseed + 6 Tbsp water)
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp sea salt
1/2 cup dutch-process cocoa powder
3/4 cup unbleached all purpose flour — or organic whole wheat flour is perfectly delicious
(Optional add-ins:) 1/3 cup walnuts, hazelnuts or chocolate chips… or pecans go nicely too!

Preheat oven to 350 degrees F and spray 7-8 standard-sized muffin tins with cooking spray. Alternatively, fit each with a paper liner.
Prepare flax eggs in a small bowl and let rest for 5 minutes.
Place butter in a large mixing bowl and melt in the microwave. Then stir in the flax egg, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in any mix-ins – chocolate chips or walnuts would be excellent here.
Scoop batter evenly into 7-8 muffin tins until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.

Serving size: 1 brownie Calories: 237 Fat: 12 g Saturated fat: 3.5 g Carbohydrates: 30 g Sugar: 18 g Sodium: 161 mg Fiber: 2.5 g Protein: 2.7 g


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