Good evening! Today I am bringing to you a recipe that I posted on my Instagram page a long time ago but I never really published on here. It was around the time that I was in the process of changing my website around for it to be more aesthetically pleasing to my eyes, but most importantly, for the website to actually load my pictures and blog posts because the previous theme I had was not loading them properly. So here it is, a recipe for delicious brownies.
INGREDIENTS
- 1 1/4 cup all-purpose flour or gluten-free flour. I used @bobsredmill Gluten-Free 1 to 1 Baking Flour.
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup melted vegan butter or melted coconut oil
- 1 1/4 cup sugar
- 1 tsp vanilla extract
- approx. 1/2 cup non-dairy milk. Add more milk if necessary if mixture looks too dry depending on the type of flour you used.
- 1 cup vegan chocolate chips
- 2-3 vegan marshmallows (@mydandies) cut up in 6 pieces
DIRECTIONS
1. Preheat the oven to 355°F (175 °C). Grease a baking pan (8×8 inches or similar size) with a bit of vegan butter and then line with baking paper. Grease the baking paper so brownie mixture doesn’t stick.
2. Slowly melt the vegan butter in a saucepan. Add the sugar and vanilla and stir until well combined.
3. Sift the flour, cocoa, baking powder and salt into a large mixing bowl and give it a good whisk. Add the melted butter mixture and non-dairy milk, and stir until well combined. Add half the mixture to baking pan then set marshmallows on top in a linear form as seen on the picture.
4. Add the remaining mixture into the prepared baking pan and smooth it out. Sprinkle over the chocolate chips and bake for about 30 minutes, or until desired consistency. (The longer you bake the brownies, the drier they get. So if you want moist brownies, make sure not to overbake them.)
5. Allow brownies cool for 15 minutes once they are done baking and you get them out of the oven.
6. Enjoy with some ice cream! ❤️
