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Vegan Marbled Brownies

Posted: September 6th, 2012 by Dawn
Tagged: Desserts


    Chocolate Batter Ingredients:
  • 1/4 soy or almond milk
  • 1/3 c. EnerG Egg Replacer (dry)
  • 4 c. Sucanat evaporated cane sugar
  • 1 c. canola, safflower or sunflower oil
  • 4 tsp. vanilla
  • 1 tsp. almond extract or emulsion
  • 3 c. flour
  • 1 tsp. baking powder
  • 1 tsp salt
  • 1 1/3 c. Real cocoa powder

  • Marble Effect Ingredients:
  • 2-8 oz. containers GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative


Chocolate Batter Instructions:
Step 1:
Mix soy or almond milk and EnerG Egg Replacer (dry)
Step 2:
Add above ingredients to the Sucanat evaporated cane sugar, canola, safflower or sunflower oil, vanilla, and almond extract or emulsion and beat together for 7 minutes on med/high.
Step 3:
Sift flour, baking powder, salt, real cocoa powder. Add sifted dry ingredients to wet mix and beat for 3-5 minutes.
Step 4:
Preheat oven to 350. Using a 9” x 13“ quarter sheet pan, prepare pan by coating with a non-dairy margarine, then dust lightly with flour.
Marble Effect & Baking Instructions:
Step 1:
Spread chocolate batter into pan evenly, then taking GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative, spoon out evenly into 3 portions on top of batter with 2 – 3” space between, in domino pattern. With butter knife or spatula swirl in a serpentine “S” manner back and forth across pan about 3 times. This will create swirled effect, and does not have to be exact.
Step 2:
Bake at 350 for 45 – 50 minutes. Check with toothpick until done (toothpick will come out clean). Cool on wire rack for a minimum of 45 minutes before cutting into 3” x 3” in squares.
Step 3:
*May Add nuts, coconut, or additional chocolate chips if desired & enjoy!
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