These Vegan Hot chocolate brownies will surely ring up your holiday bells!!!

This is officially the season to enjoy Hot Chocolate, isn’t it ? So how about eating your Hot Chocolate as if drinking wasn’t enough!! 

Essence of Hot chocolate tucked in rich fudgy squares studded with lightly toasted marshmallows will surly light up your holiday table with cheer.These eggless brownies become more decadent with generous amount of dark chocolate drizzle.

You guyssssss!!! How have you been?It’s been over 6 months that I have posted anything new. I missed you all. Thank you all for your emails and messages as to where was I , if I was ok or not? No new post or a recipe ? As many of you know I am expecting my second baby. This pregnancy has been a roller coaster ride with all the nausea , fatigue , crazy hormones, stress. I am taking it slow but promise to get into the blogging routine soon. I am due in 3 weeks and can’t wait to meet my sugar baby!

Meanwhile enjoy this all new recipe post I have for you which will surly satisfy your sweet tooth. 

I like how these  vegan hot chocolate brownies are made with easy to source ingredients. Unlike my Simple brownie recipe , this one here uses flaxseed meal instead of yogurt. It is topped with vegan and gluten free mini marshmallows that I stock up from Trader’s Joe. 

In this recipe I have skipped the double boiler method to melt everything. Instead I have melted the butter directly in the microwave. 

I like both the recipes , so  feel free to use any depending on ingredients on hand. 

Just remember not to overbake the brownies as they easily dry out. 

Whenever you wish to eat one, just pop it in the microwave for 10-15 seconds and enjoy it warm… yummmm … pure heaven!!

I have used these cute little Christmas toppers that I found it in my local craft store. 

Here is the recipe followed by important tips and possible substitutes. Hope you try it out soon!

Liked this recipe?Do give it a star rating in the comments !

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4.65 from 14 votes

Vegan Hot chocolate brownies

Fudgy rich brownies filled with hot chocolate flavors , topped with toasted marshmallows . This recipe is egg free and vegan .

Course baking, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Adjustable Servings -18

Calories 156kcal

Author Khushboo

Ingredients

Preparing flaxseed meal gel

• 1 tablespoon flaxseed meal/ powder
• 3 tablespoon warm water

Dry ingredients

• 98 grams/ ¾ cup all purpose flour/ maida
• 45 grams / ½ cup unsweetened cocoa powder
• 198 grams/ 1 cup Raw sugar / granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt *

Wet ingredients

• 5 tablespoon already melted vegan unsalted butter*
• 1 tablespoon cooking oil *
• ⅓ cup plus 1 tablespoon very hot Soy milk / milk of your choice
• 1 teaspoon pure vanilla extract
• ¼ teaspoon cinnamon optional flavor

For topping

• ½ cup vegan chocolate chips
• ¾ cup or more vegan marshmallows

For drizzle

• ¼ cup dark chocolate chips

Instructions

• Pre heat the oven at 350 deg F/ 180 deg C.
• Double line a 8" square baking pan with parchment paper
• Prepare flaxseed meal gel by mixing flax meal and warm water in a small bowl.
• Keep it aside for 5 minutes and it will turn into gooey gel.
• In one bowl sift in the flour and baking powder.
• In another medium sized bowl sift cocoa and add sugar.
• Now pour in very hot soy milk to it .
• Add melted butter and oil.
• Stir the cocoa sugar mixture until the liquid is incorporated and sugar is almost melted.
• Add in the flax gel, vanilla to the cocoa mixture and give a quick mix.
• Now add the dry ingredients to cocoa mixture and stir until everything is mixed well and lump free, about 50 strokes.
• Do not overmix.
• The consistency of the brownie batter is quiet thicker as compared to any cake batter.
• Scoop the batter in already lined pan and spread it with spatula .
• You may dab the batter evenly with lightly greased fingers too.
• Bake in the oven on middle rack for about 26-32 minutes .
• Check for doneness at 27th minute mark.
• Brownies are done when the top looks crinkled ,set and starts to leave the sides of the pan.
• Remove the pan from the oven.
• Press cancel and start broil HIGH mode.
• Add the chocolate chips and then top the brownies with marshmallows.
• Broil by placing the pan on the top rack for 1 minute or until the marshmallows are toasted golden.
• Keep a close eye on the brownies as they get toasted pretty quickly.
• Remove the pan from the oven and let the brownies cool at least 3 hours before cutting.
• Cut 9 big or 18 small squares.
• You may drizzle some melted chocolate if desired.

Notes

My brownies were baked at 29 minute mark.

I have used earth balance vegan unsalted butter.

If you are using salted butter then skip salt in the recipe.

I have melted approximately ½ cup butter in the microwave and then measured 5 tablespoons of butter.

I have used canola oil. Use any flavorless oil of your choice .

I have used vegan raw sugar. You may use sugar of your choice if you are not vegan.

If sugar granules are big then quickly pulse in the blender/ mixer after measuring.

I have used Soy milk. You may use Almond milk if vegan or regular milk if not vegan.

I have used double acting baking powder. Normal baking powder should work fine. No baking soda here.

I have used vegan marshmallows from Trader’s Joe as well as vegan dark chocolate as topping and drizzle.

You may add nuts or cranberries if you desire.

Expert notes-

The toothpick test doesn’t work with brownies .

Toothpick inserted should come with moist crumbs, not liquid.

If it comes out clean, you have over baked the brownies.

Remember that the brownies continue to bake once they are out of the oven .

The secret to moist fudgy brownies is not to over bake.

Storage

Brownies keep well on room temperature for 2 days , refrigerator for 5 days and individually wrapped frozen for 3 months.

How to thaw brownies-

Let the frozen brownie sit over the counter for 10-15 minutes.

Whenever you wish to eat one, just pop it in the microwave for 10-15 seconds and enjoy it warm!

 

Nutrition

Serving: 9g | Calories: 156kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 41mg | Potassium: 92mg | Fiber: 2g | Sugar: 16g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

Storage

Brownies keep well on room temperature for 2 days , refrigerator for 5 days and individually wrapped frozen for 3 months.

Whenever you wish to eat one, just pop it in the microwave for 10-15 seconds and enjoy it warm… yummmm … pure heaven!!

Care to have a bite!

Other brownie recipes you might like-

Lemon cheesecake brownies

Vegan Peanut Butter Brownies

Eggless brownies (Fudgy With Crinkle Top)

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