Fudgy, rich, and made in ONE bowl!! 🍫 These little brownies get a double hit of chocolate (melted and chopped), a scoop of EarthChimp Choc stirred right into the batter, and a sprinkle of sea salt on top. The 6-inch pan makes a small batch, perfect for a weekend treat or splitting with the family. Grab a whisk and let’s go!
Ingredients:
Wet
- 4 tbsp melted butter (vegan: plant-based butter)
- 1 tbsp neutral oil, like avocado oil
- ½ cup sugar or sweetener of choice (vegan: organic cane or coconut sugar)
- 1 egg (vegan: 1 flax egg, see tip below)
- 1 tsp vanilla bean paste*
Dry
- ½ cup all-purpose flour
- 2 tbsp cocoa powder
- 1 scoop (⅛ cup) EarthChimp Choc
- Pinch of sea salt, plus extra for topping
Chocolate
- ½ cup melted chocolate (vegan: dairy-free dark chocolate)
- ⅓ cup chopped chocolate or chocolate chips, 1 tbsp reserved for the top (vegan: dairy-free chips)
💡 Flax egg tip: Mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit 5 minutes until gel-like. The batter won’t whip up as pale and puffy as with an egg, but you’ll still get a fudgy brownie.
Instructions:
- Preheat your oven to 350°F. Grease a 6-inch cake pan and line it with parchment.
- In a large bowl, whisk the melted butter, oil, sugar, egg, and vanilla until light, fluffy, and pale yellow.
- Add the flour, cocoa powder, EarthChimp Choc, and a pinch of salt, then pour in the melted chocolate. Stir until a batter forms.
- Fold in the chocolate chips (save that tablespoon for the top!).
- Pour the batter into your pan, smooth it out, and scatter the reserved chips on top.
- Bake for 27–30 minutes, until the top is set and no longer looks wet.
- Let the brownies cool in the pan for at least 20 minutes so they set.
- Slice with a plastic knife for smoother edges, sprinkle with sea salt, and dig in!
Give it a try!
