Manageability – Happy gross brownies.
Brownies are known to all mankind as a comfort food. Perfect for a Sunday night in, curled up with a good book, maybe a warm fire crackling away in the corner, with a glass of milk nearby and two cats resting peacefully on your lap. They’re also known for drugs. I made mine with drugs. These are Karissa Vegan Kitchen’s The Best Fudgy Vegan Brownies.
Full disclosure here y’all. I did not like these brownies (which by the way is why I won’t be tagging Karissa in this post). Honestly, they’re way too rich and dry, and I’m not really a chocolate gal. But more to the point, they weren’t moist. They had no character. You know, moist? Brownies should be moist and thick. Like a delicious sponge. IDK if it’s because these are vegan or what, but “moist” they were not. Also, I decided to add some THC in the form of Remedi oil, mixed in with the wet ingredients. Guys, I was on Mars. Now THAT is how you eat bad brownies. Space cadet. If these brownies didn’t have drugs in them, I would not have continued to eat them.
Honestly I won’t be making these again. They’re easy, but brownies are easy. These just aren’t worth it in my opinion. I was tripping sideways though, that’s for sure. Get your hands on some Remedi.
Ingredients
- ½ cup melted vegan butter – hot
- 1½ cup granulated michael cane sugar (some men just want to watch the world burn)
- ⅓ cup non-dairy milk
- 3 teaspoons vanilla extract
- 1 cup all purpose flour
- ¾ cup cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F.
- First, line an 8×8 baking pan with parchment paper. Then rub some butter on top of the parchment paper.
- In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in the milk and vanilla (together).
- In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.
- Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.
- Fold in the chocolate chips. Or just put them in.
- Right here is where we dropped in the “special sauce”.
- Spread the batter evenly into the baking pan.
- Bake for 25-30 minutes, or until a fork comes out relatively clean.
- Let cool for about 30 minutes in the pan. Then grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting.
- For clean-cut brownies, run a clean knife under hot water in between each slice.
- Store brownies in an airtight container at room temperature for up to 5 days.