From the kitchen
Fudgy Vegan Brownies
Oat milk ensures a rich, chewy, non-cakey texture in these brownies, doing quiet structural work that keeps them dense rather than fluffy.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1/2 cup Oat Milk
- 1/2 cup Neutral Oil
- 1 cup Granulated Sugar
- 3/4 cup Cocoa Powder
- 1 cup All-Purpose Flour
- 1/2 tsp Baking Powder
- Pinch of Salt
Method
- Preheat oven to 350°F (175°C) and line a baking pan with parchment.
- Whisk together the oat milk, oil, and sugar until combined.
- Whisk in the cocoa powder until fully incorporated.
- Fold in the flour, baking powder, and salt until just combined; do not overmix.
- Pour into the prepared pan and bake for 25 to 28 minutes until the edges are set but the center is still slightly soft.
Kitchen note
Pull these when the center still looks slightly underdone. Oat milk brownies continue setting as they cool, and baking to a fully firm center in the oven means overbaked, dry brownies later.
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