These easy vegan brownies rival the best brownies out there. The chocolate brownie combined with chocolate chunks makes for an incredible texture and a near chocolate overload!
Heat oven to 350°F (176˚C)
Line an 9 x 9 (23 x 23) baking pan with parchment paper, leaving the ends hanging off the edges for easy removal of the brownies, or lightly grease the pan.
In a large mixing bowl, whisk together the 1 1/3 cups of flour, 3/4 cup of cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt.
In a small bowl, melt the 12 tbsp vegan butter and add to the flour mixture with the 1 1/3 cups of sugar, egg replacer that is the equivalent of 2 eggs (follow the instructions on the package), 2 tsp of vanilla extract, and 1 cup of chocolate chunks and stir until combined. The batter should be thick.
Spread the batter evenly into the prepared baking dish.
Bake for 20 to 25 minutes or until the edges begin to pull away from the pan.
Cool before slicing.
One brownie is approximately a 2 x 2-inch square.