Daisy Lane Bakery Chocolate Chocolate Chip Brownies (Dairy-Free & Egg-Free)

RECIPE

Servings 16 small squares| Prep Time 20 min| Total Time 1 hour

INGREDIENTS for the batter

1 T Bob’s Red Mill Egg Replacer

4 T water

100g white sugar (approximately 1/2 cup)

3 T almond milk (I use JOI almond nutbase)

1 T Earth Balance Soy Free Buttery Spread

1/4 cup macademia nut oil (or canola oil)

115g light brown sugar (approximately 1/2 cup)

60 g Unsweetened Cocoa Powder (approximately 1/2 cup + 1 T)

1 T strong brewed coffee

1/4 teaspoon fine pink himalayan salt

1/2 T teaspoon pure vanilla extract

1/4 tsp baking soda

40 g all-purpose flour (approximately 1/3 cup)

100g Pascha Organic 55% Cacao Semi Sweet Dark Chocolate Chips (approximately 1/2 cup)

INGREDIENTS for the topping

15-20 Pascha Organic 55% Cacao Semi Sweet Dark Chocolate Chips to place on top of brownie batter before baking.

1/8 teaspoon pink himalayan salt for sprinkling on top before baking.

DIRECTIONS

1.          Line a 8” x 8” baking pan with parchment paper.

2.          In a medium bowl, combine the 1 T of egg replacer with 4 T of water and mix thoroughly. Let sit for 1-2 minutes to thicken.

3.         To the mixture, add the 1 T melted Earth Balance Buttery Spread.

4.         Add the almond milk, the vanilla extract, and the coffee and mix with a fork.

5.          Add the white sugar, the light brown sugar, and the cocoa powder and mix well.

6.          Add flour and ½ cup (100 g) of semisweet chocolate chips, and stir until completely combined.  

7.          Scrape brownie batter into parchment lined pan.

8.         Place pan with brownie batter in refrigerator for 30 minutes.

9.         Preheat oven to 350 degrees F.

10.       Remove pan with chilled brownie batter from refrigerator.

11.       Place about 15-20 chips on top of the brownie batter, pressing them down gently so that they stick into the batter.

12.       Lightly sprinkle some pink salt over top.

13. Place pan in oven for 25 minutes. They will have a crackly top, but appear gooey and bubbly, especially around the edges. You may even think they are not done, but take them out of the oven and let them cool in the pan for 20 minutes.

14. When 20 minutes has passed, remove the parchment paper with the brownies from the pan to further cool . Place the brownies on a rack and in the refrigerator to cool before cutting.