Brownies (vegan)

1. Preheat and Prep – Preheat oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper or grease it.
2. Mix Dry Ingredients – In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking powder, and ¼ tsp salt.
3. Add Wet Ingredients – Add ½ cup non-dairy milk, ½ cup vegetable oil, and 1 tsp vanilla extract. Mix until just combined — do not overmix.
4. Fold in Chocolate Chips – Gently fold in ½ cup dairy-free chocolate chips if using.
5. Bake – Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
6. Cool – Let cool completely in the pan before cutting into squares for clean edges.

Notes:

• Pull the brownies out when a toothpick shows moist crumbs, not clean — that’s the fudgy sweet spot.
• Let them cool completely before cutting — warm brownies fall apart.

Storage:

• Airtight container at room temperature for up to 3 days, fridge for up to 5 days, or freeze for up to 2 months.

Swaps:

• Add 1 tbsp instant espresso powder to the batter to deepen the chocolate flavor.
• Swap ¼ cup of the oil for applesauce for a slightly fudgier, lower-fat brownie.

Tips:

• Press extra chocolate chips on top before baking for a bakery look.