Himalayan Pink Salt Recipes

Vegan Brownies

  • Dessert
  • Difficulty: Easy
Recipe provided by Marina Delio
IG: @yummymummykitchen
https://www.yummymummykitchen.com/2019/10/best-vegan-brownies.html

Ingredients

  • 2 tablespoons flax meal
  • 6 tablespoons warm water or coffee
  • 1 1/4 cups chopped dark or semisweet chocolate, divided
  • 1/4 cup vegan butter
  • 1 cup coconut sugar
  • 1 teaspoon vanilla
  • 3/4 cup whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • 1/4 cup cocoa powder
  • 2/3 cup walnut halves or pieces
  • 1/8 teaspoon Morton Coarse Himalayan Pink Salt

MORTON®
COARSE HIMALAYAN PINK SALT

  1. Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment or grease with a little coconut oil or vegan butter.

  2. To make the flax egg, stir the flax meal and water in a small bowl. Set aside to gel for 5-10 minutes.

  3. Place 1 cup of the chopped chocolate in a medium glass bowl with the vegan butter. Place over a small saucepan filled with 1-2 inches of simmering water and stir until melted. Alternatively, melt in the microwave at 30-second intervals, stirring in between, until just melted. Transfer the melted chocolate and butter to the bowl of a mixer.

  4. Add the flax egg, coconut sugar, and vanilla to the mixing bowl with the melted chocolate. Beat on medium speed for 3-5 minutes, until smooth.

  5. Sprinkle the flour, baking powder, and cocoa powder on top of the wet ingredients. Beat again until just combined. Fold in the walnuts and remaining 1/4 cup chocolate chunks.

  6. Spread the brownie batter into the prepared baking dish. The batter will be thick and the back of a spoon works well for smoothing it in.

  7. Bake for 30-35 minutes. Immediately sprinkle the top with the salt. Let cool at least 20 minutes before cutting into squares.

Tips:

  • These fudgy vegan brownies are rich. Though I’ve shown them cut into 9 large squares, I prefer to cut them into 36 small squares.

  • You can use vegan chocolate chips, but we found these to be most delicious when using freshly chopped dark chocolate. Be sure not to accidentally buy bittersweet chocolate, however.

  • Once completely cooled, store in an airtight container at room temperature for up to 3-4 days. They can also be frozen for up to 3 months.