Fudgy Oat Milk Latte Brownies
Fudgy Oat Milk Latte Brownies
So upon researching recipes and articles for the best Vegan Brownie I learned that there is a very deep & personal preference for either a Fudgy or Cakey style Brownie. There were many different thoughts on whether to use Butter or Oil or to use Cacao Powder or melted Chocolate.
I’ve managed to come up with a really good combination of all the ingredients yielding a perfect hybrid of a fudgy & cakey Brownie. I know there are diehard fudgy lovers out there, so you could certainly opt for a shorter baking time which will yield serious fudginess.
Ok now that we have cleared that up let’s talk about the flavors. I used an Oat Milk based Dark Chocolate and the perfect amount of Oat Milk and Coffee to bring you a delicious Latte Brownie. The Coffee flavor is very mild and can be omitted but really compliments and brings out the Chocolate. The Oat Milk Dark Chocolate Bar is new and from a company called Endangered Species. Besides the Chocolate being really good, they actually donate portions of their proceeds to support the conservation of endangered species (you can read more here Endangered Species).
Makes 9 squares
Ingredients
1 1/3 cup All Purpose Flour
2/3 cup Organic Cacao Powder
1 cup Organic Cane Sugar
1 tsp of Baking Powder
3 tsp of Instant Coffee
pinch of Salt
1/3 cup Vegan Butter
1/3 cup Vegetable Oil
1 tsp of Vanilla
2/3 cups Oat Milk
2 Flax Eggs ( 2 Tbsp of ground Flax mixed with 6 Tbsp of Water
3 oz Endangered Species Oat Milk Chocolate Bar roughly chopped (you can sub dark or semi sweet chocolate chips)
Parchment Paper
9 x 9 Baking Pan
Directions
1. Prepare the Flax Eggs by combining the ground Flax with warm water. Mix well and set aside until it becomes thick.
2. On low heat warm the Butter, Oil, Oat Milk, Vanilla and Sugar until the Sugar is completely dissolved.
3. In a large bowl, mix together the Flour, Instant Coffee, Cacao Powder, Baking Powder and Salt
4. Mix the Flax Eggs into the warm fat / sugar mixture and then pour the entire liquid mix into the dry dry ingredients.
5. Using a silicone spatula mix gently until completely combined. Don’t over mix.
6. Gently mix in the chopped Chocolate. Reserve a few pieces for the top
7. Line a lightly buttered 9 x 9 baking pan with a long piece of Parchment paper. Making sure that the two longest ends fold out over the sides of the pan for easy removal.
8. Pour the Brownie mixture into the pan. Smooth lightly to even it out. Drop the remaining pieces of Chocolate on top.
9. Bake at 350 for 25 - 28 minutes. Remove from the oven once there are sticky crumbs (which you wan to see so check for doneness early) but not batter on an inserted toothpick
