Picnics, family reunions, summer bbqs, potlucks – what do they all have in common? Food, lots of food, delicious food, gooey & chewy food and there is a good chance there are brownies there.
These are dense & chewy brownies; better the 2nd day and completely non-dairy. My taste-testers (including me) loved these. I hope you do too.
1/2 cup (one stick) Earth Balance*
1/2 cup butter flavored Crisco*
3/4 cup cocoa powder
2 cups flour
3 cups sugar
1 1/2 cups egg whites (or 4 eggs)
1/4 tsp salt
4 tsp vanilla extract
1 tsp coffee extract (optional)
1 package non-dairy chocolate chips
1/4 cup butter flavored Crisco or soft Earth Balance
1/2 + 1/4 cup non-dairy milk (I used cashew)
1/4 heaping cup of cocoa powder
3-4 cups powdered sugar
2 tsp vanilla extract
3/4 tsp coffee extract (optional)
Preheat oven to 350*; grease pan; flour greased pan (helps brownies not stick); set aside. Cream ‘Butter’ & Sugar together; add extracts and cocoa powder to creamed sugar and whisk until smooth. Whisk in 2 cups flour until smooth. Add one bag of non-dairy chocolate chips, mix well. Pour into prepared pan; smooth; bake at 350* for 25-30 minutes; check at 20 minutes and every 5 minutes thereafter until cooked through.
While brownies are cooking, make frosting: Combine “milk” and “Butter”/Crisco; add cocoa powder and extracts; mix well. Add powdered sugar and whisk until smooth and no lumps.
Cool brownies completely. Spread with frosting & let harden; slice & enjoy.
Slice & enjoy.
* I prefer half Earth Balance and half Crisco – the reason is all Earth Balance makes my baking more rock solid than I like – using half of each of these makes it a texture & density more like butter would.
If you have a go to vegan “egg” substitute you could try it – I don’t know how they would turn out, so if you do make these with an egg substitute, let me know how they turn out.
How do you like your brownies? Comment & let me know.