Fudgy rich brownies filled with hot chocolate flavors , topped with toasted marshmallows . This recipe is egg free and vegan .
My brownies were baked at 29 minute mark.
The toothpick test doesn’t work with brownies .
Toothpick inserted should come with crumbs or cooked batter , not liquid.
If it comes out clean , you have overbaked 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.
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.