Vegan Brownies

https://chocolatecoveredkatie.com/vegan-brownies-recipe-best/ Spelt flour is my personal favorite for these vegan brownies. Gluten free or white all purpose flour or oat flour also work. Do not substitute coconut or almond flour here. The vegan brownies should look under-baked when they come out of the oven. Let them cool, then refrigerate uncovered. They firm up after a few hours, and the flavor and texture are so much better the next day. For freshness, store leftover brownies in the refrigerator, uncovered or very loosely covered the first night, then fully covered in an airtight container for up to four days. You can also slice and freeze leftovers with a sheet of parchment paper in between layers of brownies so they do not stick together. Warm up or thaw before serving. The pictured brownies are topped with a scoop of Coconut Ice Cream. Or serve the chocolate fudge brownies plain or topped with sliced strawberries, cherries, or raspberry jam and Coconut Whipped Cream. You can also top them with store bought chocolate frosting (many brands are surprisingly vegan), plant based caramel, Homemade Nutella, or the following easy chocolate ganache: 1/2 cup cocoa powder, 2 tablespoons pure maple syrup or agave, and 1/2 cup virgin coconut oil, melted. Stir ingredients together to form a thin sauce. Spread over the brownies, and refrigerate or freeze 20 minutes to set

Good

% Daily Values based on a 2,000 calorie diet