Vegan Chocolate Brownies

INGREDIENTS

• 250ml Unsweetened Plant Milk

• 200ml Cup Coconut Oil, melted

• 2 Cups Coconut Sugar

• 4 Flax Eggs

• 2 Teaspoon vanilla extract

• 1/2 Teaspoon Salt

• 1 Cup Unsweetened Cocoa Powder

• 1 Cup Vegan Chocolate Chips + 2 Tablespoons for topping your brownies (optional for topping)

INSTRUCTIONS

1. Preheat the oven to 180C

2. Combine the milk, coconut oil, sugar, flax eggs, vanilla extract and salt in a large mixing bowl. Whisk until well mixed.

3. Add the flour and cocoa powder and whisk again.

4. Finally, add 1 cup of chocolate chips and whisk one more time.

5. Line a 20x20cm square baking pan with some parchment paper. Pour the batter into the pan, smoothing the top out evenly, and top with remaining chocolate chips.

6. Bake for 35-40 minutes. Remove from the oven, allow to cool in the pan for at least 10 minutes. Then let it cool for another 10 minutes before slicing and serving, unless you like your brownies really hot.

7. Keep the leftovers in an airtight container in the fridge or at room temperature for 5-8 or in the freezer for up to 3 months.MAKES 12 SQUARES