Ingredients
Units
Scale
- 1/4 cup ground chia seeds (35g)
- 1 cup plain unsweetened plant-based milk, such as oatmilk or flaxmilk (240ml)
- 3 tablespoons organic white (shiro) miso
- 1 teaspoon pure vanilla extract
- 8 ounces bittersweet chocolate (about 65% cacao), coarsely chopped (225g)
- 2/3 cup high-oleic sunflower oil or avocado oil (150g)
- 14 ounces light brown muscovado sugar (400g)
- 2.8 ounces whole-wheat pastry flour (80g)
- 1.4 ounces unsweetened cocoa powder (40g)
- 1 teaspoon sea salt flakes, divided
Instructions
- Heat the oven to 400°F (205°C). Line an 8-inch square baking pan with unbleached parchment paper.
- In a medium bowl, stir together the ground chia seeds, plant-based milk, miso, and vanilla until evenly combined. Set aside.
- Melt the chocolate with the oil in a double boiler (or bowl set over a saucepan with simmering water). Transfer the melted chocolate mixture to a large bowl. Stir in the sugar, flour, cocoa powder, and ½ teaspoon of the sea salt until evenly combined. Stir in the chia-miso mixture until evenly combined. Transfer the batter to the lined baking pan and tap or shake the pan on the countertop to assure the batter is level.
- Bake until the brownies are crisped around the edges, about 40 to 45 minutes. Sprinkle with the remaining ½ teaspoon sea salt. Let cool completely on a rack. (Note: Brownies will firm up when cool.) Cut into 16 squares and serve—or store for up to 2 weeks in the refrigerator or up to 2 months in the freezer.
Notes
Per serving: 300 calories, 16g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 190mg sodium, 39g total carbohydrate, 3g dietary fiber, 31g total sugars includes 25g added sugars, 2g protein
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie