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Vegan Mexican Hot Chocolate Brownies
Sweet, spicy, rich, and decadent Vegan Mexican Hot Chocolate Brownies, y’all!
Servings
12
Author
Becky Striepe
Ingredients
3
tablespoons
water
2
tablespoons
flax meal
1 ¾
cups
white wheat flour
¼
teaspoon
baking soda
½
cup
cocoa powder
¼ to ½
teaspoon
cayenne pepper
depending on how spicy you want your brownies
1
teaspoon
cinnamon
½
cup
vegan dark chocolate chips
¾
teaspoon
salt
¼
cup
vegan milk
¼
teaspoon
nutmeg
1 ½ cups
brown sugar
⅓
cup
sunflower oil
or other neutral oil
2
teaspoons
vanilla extract
Instructions
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.
Nutrition
Calories:
295
kcal
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Cooling Time
1
hour
hour
Total Time
55
minutes
minutes
Course
Dessert
Cuisine
Vegan
Keyword
mexican hot chocolate, vegan brownies