Vegan Mexican Chocolate Brownies

Step 1

Preheat the oven to 350 ºF with a rack placed in the center. Spray an 8 or 9-inch square baking dish with oil and line with parchment paper, leaving two sides with overhang.

Step 2

In a large mixing bowl sift together the flour, dutch-processed cocoa powder, baking powder, salt, cinnamon, and cayenne. Set aside.

Step 3

In a small pot combine the milk, yogurt, oil or vegan butter, and sugar. Heat over low heat, stirring regularly, until the sugar has dissolved (mixture will reach ~120 ºF). Turn off the heat and add the chopped chocolate and vanilla extract. Stir until the chocolate has melted and the mixture is smooth.

Step 4

Pour the wet ingredients into the dry and mix with a wooden spoon until just combined and no dry spots are left.

Step 5

Spread the batter into the prepared baking dish and smooth the top with the back of the spoon.

Step 6

Bake the brownies for 28-32 minutes in an 8-inch pan, or until a tester comes out with some moist crumbs but no wet batter. If using a 9-inch pan brownies will bake in 25-30 minutes

Step 7

Let the brownies cool completely on a wire rack before removing from pan. They are delicious warm, but will be easier to cut if you allow them to cool fully and refrigerate for a few hours. Brownies can be warmed in the microwave in about 15-30 seconds.