Chocolate Cobblestone Brownies

Ah, brownies. Just ate one with peanut butter, absolutely savored every bite. No regrets…but man, do I adore this recipe too! In fact, I think I love it even more than the vegan peanut butter brownie I dug into tonight!

If there is one keeper I will maintain for the upcoming school year, it will be to meal prep desserts as well. Baking my own brownies, banana bread, donuts, and cookie dough balls was a sublime way of saving money and eating healthier desserts while savoring my cravings! Sorry, Lenny and Larry’s cookies. They are delicious, but honestly, the costs add up.

What I truly adore about these brownies are how the entire top is chunky and loaded with dark chocolate! You can use sugar free dark chocolate, keto-friendly chocolate, or even any plant-based chocolate chips of your choice. Additionally, the best sweetener to use for this recipe would be monkfruit as it is not as bitter as Stevia, though I love the latter as well.

RECIPE (serves 4 large slices-6 normal slices)

2/3 cup of unsweetened plant milk (almond, cashew, coconut, rice, oat, etc.)
1/2 liquid sweetener of choice; I used Lakanto’s monkfruit sweetened maple syrup
1 cup of peanut flour
1/2 tsp baking powder
1/2 tsp baking soda
2 flax eggs (2 TBSP flaxseed meal + 6 TBSP water)
1 bar of vegan dark chocolate, around 5 ounces
1 tsp charcoal powder (optional)
1 tsp cinnamon (optional)

PROCEDURE

Preheat the oven to 350F.
Make flax eggs by mixing flaxseed meal and water thoroughly together. Let sit for five minutes.
Sift all dry ingredients together in a large mixing bowl, except the vegan dark chocolate.
In a separate bowl, mix in the wet ingredients.
Integrate the wet ingredients with the dry until there is a uniform texture, color, and consistency. If the batter is too thick, add more plant milk if necessary.
Set up a nonstick brownie tin or pie tin, spraying with nonstick spray.
Pour the brownie batter into the tin.
Break the dark chocolate into smaller pieces and fractures.
Carefully add the dark chocolate on top of the brownie batter.
Bake for 25-35 minutes, or until a sharp pick that pokes into the brownie completely cleanly.
Let cool completely before serving. Store in the fridge for up to a week.