Vegan Goth Brownies with Black Cocoa

Black cocoa adds a naturally black color to your chocolatey treats, but if you don’t have any handy, you can also substitute using regular cocoa powder! Black cocoa has some nice bittersweet notes, likening it more to a dark chocolate flavor that I really love. Also the color is fantastic.

I baked mine in my new favorite cake pan, from Nordic Ware (this isn’t a sponsored post though!)

Also, I used pumpkin purée as my vegan egg replacer because it’s October, but you can also use unsweetened applesauce instead.

Ingredients:

1 1/2 cups sugar

1/2 cup pumpkin puree

1/2 cup canola oil

3/4 cups non-dairy milk

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup black cocoa powder

1 1/2 teaspoons salt

1 cup semisweet chocolate chips

Preheat your oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine your sugar, pumpkin, milk, canola oil, and vanilla extract and whisk to combine. Then add the flour, cocoa, and salt, and whisk until a smooth batter forms. Last, fold in your chocolate chips.

Spray whatever pan you’re going to be baking these in with pan spray, and fill the pan (for the skull pan, I filled each space about 3/4 of the way full).

Place in the oven and bake! For the skull pan size, these took about 45 minutes to bake but if you’re using something smaller like a muffin pan, it would probably be around 25-30 minutes, and longer if you’re using a square brownie tin. You want the top to feel slightly firm, with cracks forming in the top and a toothpick to come out clean when you stick it into the brownies. Let the brownies cool for about 5 minutes before taking out of the pan. Enjoy!