Whether it is a work party, book club, or a weekend visit with family (my three main social activities, let’s be real), I always feel compelled to bring something for the group. I’ve been trained by years of my mom and aunts never showing up to a party empty-handed. The offering of something homemade and delicious is one of the most meaningful presentations of love and gratitude, in my humble opinion. It shows forethought, effort, consideration, and can be a good ice breaker. Everybody likes the person who brought the brownies!

So it should be no surprise that for my weekend getaway with my book club group, I offered to bring vegan brownies for our Friday night dessert. This recipe that I made is adapted from the cookbook Fuss-Free Vegan. The brownies turned out decadent and rich and chocolately, just the way I like it! And my book club crew was appreciative of the treat after a long day of travel.

Here is the recipe:

1 cup vegan chocolate chips

1/2 Earth Balance butter

1 cup sugar

1/2 cup non-dairy milk

1 tsp vanilla extract

1/2 cup flour

1/4 cocoa powder

1 1/2 tsp baking powder

Preheat oven to 350 degrees. Grease an 8×8 inch baking pan. In a small saucepan, melt together the chocolate chips and butter. Remove the pan from heat just as it finishes melting to avoid burning. Pour the melted chocolate into a mixing bowl and add sugar, non-dairy milk, and vanilla, and mix well. Add the flour, cocoa, and baking powder and mix until combined. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. Once completely cool, cover with foil and store at room temperature. 

Makes 9-12 brownies depending on the size 🙂