These vegan brownies are so rich and fudgy, it might blow your mind. After making them from scratch, you'll never look at storebought brownie mix again!

Get the printable recipe: https://www.karissasvegankitchen.com/...

Ingredients
1/2 cup melted vegan butter – (hot)
1½ cup granulated sugar
1/3 cup nondairy milk
3 teaspoons vanilla extract
1 cup allpurpose flour
3/4 cup cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup vegan chocolate chips

Instructions
Preheat the oven to 350°F.
First, line an 8×8 baking pan with parchment paper. Refer to the photos above or the notes below for the best way to do this. Then rub some softened 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.
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.
Spread the batter evenly into the baking pan.
Bake for 2530 minutes, or until a fork comes out relatively clean. (Keep in mind that if you hit a chocolate chip, the fork won't be clean – just make sure there is no wet brownie batter on it. Some crumbs are okay.)
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 cleancut brownies, run a clean knife under hot water in between each slice.
Store leftover brownies in an airtight container at room temperature for up to 5 days.

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