Want to bake the world’s best brownies (vegan or otherwise) with little effort? Never baked before and feel overwhelmed? Try this awesome brownie mix by my favorite chocolate company, Ghirardelli, founded in 1852 in San Francisco, California. I had great success veganizing the Ghirardelli Double Chocolate Brownie Mix. Follow my instructions exactly and you will discover how easy it is to bake the world’s best brownies!
1/3 cup canola oil
¼ cup Tofutti Cream Cheese
1/3 cup water
1 box Ghirardelli Double Chocolate Brownie Mix
1 teaspoon EnerG Egg Replacer powder
½ teaspoon baking powder
½ cup semi-sweet chocolate chips
1 small bowl
1 large bowl
1 large spoon
8 inch square baking dish
1 sharp knife
parchment paper (not wax paper)
Pre-heat your oven to 325F (163F). In a small bowl, mix together the canola oil,Tofutti Cream Cheese and water. Mix by hand until thoroughly combined.
Open bag of brownie mix and pour into a large bowl and then add the EnerG Egg Replacer powder and baking powder. Whisk together dry ingredients until thoroughly combined.
Pour in wet ingredients into your dry ingredients. Mix wet and dry ingredients together with a large spoon and ONLY mix 40 times. (I recommend that you count to 40). Gently fold in the chocolate chips. The secret to great brownies is not over mixing or over-cooking.
Grease an 8 inch square baking dish with canola oil. Then cut out a piece of parchment paper to fit on the bottom of your pan. Also, grease the parchment paper. I know this might seem annoying and take a lot of effort but you will thank me later because your brownies will easily come out of the pan and will be perfect!
Pour the brownie mixture into the pan and bake for 45 minutes.
Let cool for about 15 minutes and then refrigerate for 3 hours. After 3 hours, take them out of the refrigerator, cut into desired sizes with a sharp knife and turn the baking dish over to release the brownies. Peel off the parchment paper from the bottom of the brownies.