8 days, ladies and gentlemen. EIGHT DAYS.
Have I started packing? Nope. Have I started stress eating? Possibly.
Our caravan style trek across the good ol’ US of A will take roughly 30 hours. Jesse wants to do it in 3 days, 2 nights. I think he’s nuts. There’s no way I can drive 3 10 hour days in a row. I would have serious road rage if I wasn’t so freaking exhausted. BUT, we’re going to try it. And if I have a melt down somewhere between Chicago and Erie…well…I’m sure you’ll hear about it.
Back to the stress eating bit of today’s show…
If I could only eat one dessert for the rest of my life, it’d probably be brownies. Or possibly these peanut butter cookies. Its a close call, but in the end, brownies win my heart.
Preferably a day old and extra fudgy from sitting overnight in the fridge.
Yes, I prefer cold baked goods over warm. (I also like my red wine cold…we’ll discuss this another day)
Feel free to
Thankfully, I found a man who shares an affinity for cold, day old baked goods (even though he also apparently moonlights as a long haul truck driver, giving no second thoughts to 10+ hour days). There’s someone out there for everyone.
This brownie recipe is the result of vegan-ifying a family recipe and adjusting ingredients to create what I consider the perfect brownie. These babes are not chocolate cake pretending to be brownies. No thank you. They are gooey, rich and super fudgy. The outsides are crisp and the insides melt in your mouth. The sprinkle of sea salt on top brings that extra je ne sais quoi that makes these simple brownies into a glamorous dessert. Simply put, if you’ve made it this far into the post, I’VE EATEN THE WHOLE DAMN PAN ALREADY BECAUSE THEY ARE SO EFFING GOOD.
Fudgy Vegan Brownies with Sea Salt
2 flax eggs
1/3 cup refined coconut oil
2 teaspoons vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1 cup cane sugar
1/2 cup cocoa powder
1/4 cup unsweetened plain almond milk
30g dark chocolate chunks
Sprinkle of course sea salt for topping
Preheat oven to 350°. Pine a baking tin with parchment, I used a 9×5 in the photos. Grease bottom of parchment, not the sides.
Prepare your flax eggs first so they have time to solidify – in a small bowl whisk together 5 tablespoons water and 2 tablespoons flax meal. Let rest while preparing the remaining ingredients.
In a small sauce pan, met coconut oil and chocolate chunks together. Once melted together, add sugar, almond milk and vanilla. Continue to cook for another minutes then off the heat and let rest. In a medium sized mixing bowl, whisk together flour, cocoa powder and baking soda. Create a well in the center of the flour mixture and gently pour chocolate mixture in. Fold chocolate into flour, then gently fold in flax eggs. If over mixed, your brownies will sink in the middle after baking.
Pour batter into prepared tin and level off. Bake at 350° for 25-28 minutes. Let cool completely before cutting.
For more cakey brownies, add 2 tablespoons flour.
For peanut butter brownies, swirl 1/4 cup of peanut butter into top of batter after pouring into pan.
If you don’t have coconut oil or don’t care for it, sub vegan butter 1:1
If you use a larger pan such as a square 8×8, decrease the bake time by 3-5 minutes.
Sub unrefined coconut oil for the refined coconut oil to get a coconut infused brownie!
If you don’t have flax meal on hand, substitute 2 tablespoons corn or potato starch.
Other delicious toppings: cacao nibs, caramels, coconut shreds and raspberries.