Fudgey vegan brownies

Hey it’s national chocolate day!! I’ve not had brownies in years and when I found out that it was chocolate day I knew that I had to make something chocolatey and I wanted it to be brownies!
A lot of brownie recipes out there have tons of sugar and I like healthy vegan foods. So I’ve made these low sugar and vegan!

national chocolate day is October 28th (just a reminder for next year)!

These brownies are slightly messy and I probably should have used a smaller baking dish (if you make these use a smaller dish them me😆…ok?)

I added walnuts for some protein and I also used some allergen friendly chocolate chips.

nut butter. Use a creamy nut butter because a crunchy one will make it dry.
Coconut sugar. Coconut sugar is better then normal sugar because it’s derived from a fruit/nut. Brown sugar will also work.
Maple syrup. I made it without and it was to dry and not sweet enough so I added 1/3 cup of maple syrup. Agave nectar should work.
Chia seeds. These are used to make a chia egg but flax seeds or powder will work as well.

• ingredients

• category: American

• serves: 8

• cook time: 30 minutes

• prep time: 4-5 minutes

• 1/4 cup of creamy nut butter.
• 1/4 cup + 2 tbsp coconut sugar.
• 1/3 cup maple syrup.
• 3/4 cup cocoa powder.
• 1 tsp vanilla extract.
• 1/4 tsp sea salt.
• 2 tbsp chia seeds + 6 tbsp warm water (let sit 5-10 minutes).
• 1/2 cup of flour.
• 1/2 cup chopped walnuts.
• 1/4 cup vegan chocolate chips.

Directions

preheat the oven to 325•f

mix the wet ingredients together in a large bowl. Slowly add in the dry ingredients.
grease a baking dish and pour in the batter. Bake at 325•f for 30 minutes. Let cool for 3-4 minutes and enjoy! Should keep for 1 week.

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