Vegan Mexican Hot Chocolate Brownies
Sweet, spicy, rich, and decadent Vegan Mexican Hot Chocolate Brownies, y’all!
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 55 minutes
- 3 tablespoons water
- 2 tablespoons flax meal
- 1 3/4 cups white wheat flour
- 1/4 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/4 to 1/2 teaspoon cayenne pepper depending on how spicy you want your brownies
- 1 teaspoon cinnamon
- 1/2 cup vegan dark chocolate chips
- 3/4 teaspoon salt
- 1/4 cup vegan milk
- 1/4 teaspoon nutmeg
- 1 1/2 cups brown sugar
- 1/3 cup sunflower oil or other neutral oil
- 2 teaspoons vanilla extract
Preheat your oven to 350F, and line an 8 x 8 inch baking dish with parchment paper.
In a small mixing bowl whisk together the water and flax meal, and set aside.
In a medium mixing bowl whisk together the flour and baking soda. Set aside.
In another medium mixing bowl add the cocoa powder, semi-sweet chocolate, spices and salt. Add the soy milk or nog and mix well.
Add the sugar, oil, vanilla extract, flax meal mixture into the chocolate mixture and mix until smooth.
Stir the chocolate mixture into the flour, then knead it by hand until it’s well combined.
Press the batter to the baking dish, and bake for 35 minutes. Cool for 1 hour before popping the brownies out of the pan, slicing, and serving.