Maison Yams Ube Brownies – Vegan Version #1 (Coconut Oil + Flax Egg)

Ingredients:

Dry:

• 1 cup (120g) all-purpose flour
• 3 tbsp (18g) Maison Yams Ube Powder
• ½ tsp baking powder
• ¼ tsp salt

Wet:

• ½ cup (120ml) melted coconut oil
• ¾ cup (150g) cane sugar
• ½ cup (100g) light brown sugar
• 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit for 10 minutes)
• 1 tsp vanilla extract
• ½ cup (120ml) almond milk or soy milk

Optional:

• ½ cup vegan white chocolate chips
• Coconut flakes for topping

Instructions:

1. Preheat your oven to 175°C / 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
2. In a small bowl, mix the Maison Yams Ube Powder with the plant milk and let it hydrate for 5 to 10 minutes.
3. In a separate small bowl, prepare the flax egg by mixing ground flaxseed with water. Let it sit until thickened.
4. In a large mixing bowl, whisk together the melted coconut oil, cane sugar, and light brown sugar until well combined.
5. Add the flax egg and vanilla extract to the bowl and whisk again.
6. Stir in the hydrated ube mixture until smooth.
7. In a separate bowl, sift together the flour, baking powder, and salt.
8. Fold the dry ingredients into the wet mixture gently until just combined.
9. If using, fold in the vegan white chocolate chips or sprinkle coconut flakes on top.
10. Pour the batter into the prepared baking pan and smooth the top.
11. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
12. Let the brownies cool completely before slicing into squares.

Enjoy your brownies!