Welcome! If we bribe you with vegan Double Chocolate Breakfast Brownies will you stay for awhile?
Most people say that collaborating with your significant other is crazy. Funny thing is, they don’t say that when you decide to live together, spend the rest of your lives together or procreate together. Somehow working together trumps all.
We’re not quite sure what all the fuss is about. We like each other pretty well, so here we are in our little collaboration space.
Food is our thing. I’m a dietitian/personal chef and he’s an energy efficiency engineer, so thoughtful food is ESPECIALLY our thing. It must support our health, support our environment, support our budget, support our time-strapped schedule, and above all it must taste totally rad. Yep, you read that right. Contrary to popular belief, we DO NOT eat food that tastes like lawn clippings. You’ve probably eaten plant-based food like that though, haven’t you? Probably from some juice bar? And you probably paid way too much for it. And you were probably still hungry after you licked the last blade of grass from your plate. We’ve been there too. It makes thoughtful, healthy eating seem like torture.
We eat food that tastes like bacon and buffalo wings and cheese sauce and brownies. In our humble opinion, we do plant food like champions. As proof, here’s the Double Chocolate Breakfast Brownies we promised you.
- 1 flax egg (combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit until thick, about 5 minutes).
- 1 cup whole wheat pastry flour
- ½ cup old-fashioned oats
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup maple syrup
- ¼ cup melted coconut oil or canola oil + more for oiling muffin tin
- 1 cup unsweetened applesauce
- ½ cup dark chocolate chips
- Preheat oven to 375F and lightly oil muffin tin (or use muffin cup liners).
- Prepare flax egg.
- Combine flour, oats, cocoa powder, baking powder and salt in a medium bowl.
- Make a well in the center of the dry ingredients and add maple syrup, oil, applesauce, and prepared flax egg.
- Stir until just combined (be careful not to over-stir!).
- Gently fold in chocolate chips.
- Divide batter evenly among muffin cups, filling each about ⅔ full.
- Bake for 15 minutes.
- Remove muffins from the oven and let cool in muffin tin for about 5 minutes before removing.
- Once completely cool, store in an air-tight container for up to a week.
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We hope you’ll come back. There will be plenty more delicious bribes.
I’m upset I can only rate this five stars. I was hoping there was an option for, like, a gazillion. That seems appropriate. I have a major sweet tooth and this keeps me on track.
Haha, Kelly you are amazing! Aren’t these muffins ridic?? I love them too 🙂 If you flip to the last page of February’s FEAST Magazine you’ll see their pretty little picture! Thanks so much for rating the recipe!
Wonderful! I never would have known about a ‘flax egg’ and couldn’t believe the texture! Easy to make and I had all the ingredients on hand.
Yes, a flax egg is a magical thing! 🙂
Thanks for the recipe, Kayli! Is 2 tsps of salt, right? I just mixed up the batter and it tastes overwhelmingly of salt. Maybe you meant 1/2 tsp? The brownies are in the oven now, so maybe they will taste better when they bake?
Hi Bethany! Oh no, something is wonky with the recipe app I uses – no idea how that “1/” got deleted! Thanks for letting us know… hope you give these another shot, they are the most popular recipe on the blog!