4th of July Brownies

These 4th of July Brownies are perfect for upcoming holiday parties! As things go around here these days, they’re completely vegan, dairy-free, and delicious. If you bake them for a few less minutes, they take on a more fudgy brownie texture but if you bake them a few minutes longer, they resemble a bit more a cupcake.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 9 brownies

Calories: 260 kcal per serving

Ingredients

1 cup - all purpose flour
1 cup - sugar
⅓ cup - cocoa powder
½ tsp - salt
½ tsp - baking powder
½ cup - water
½ cup - non dairy butter
1 tsp - vanilla extract
1 cup - coconut whipped cream
strawberries
blueberries

Instructions

Pre-heat your oven to 350 degrees F and lightly grease or line a muffin pan.
In a large bowl, sift together the flour, sugar, cocoa, salt, and baking powder.
Make a well in the middle and pour in the water, butter, and vanilla extract.
Stir until the mixture is full incorporated. If desired, you could mix in chocolate chips here to make them more chocolatey. :)
Pour the batter evenly into the muffin tins. I filled 9 cups up half way but you could make them bigger or smaller if desired.
Bake for 18-25 minutes (depending on size and desired doneness). For more fudgy brownies, cook, check for doneness at around 18 minutes. For more cupcake like brownies, cook for a bit longer.
While the brownies baked, I took this time to make the coconut whipped cream and cut up the strawberries.
Once done, take out of the oven and let cool completely before adding on the whipped cream.
Spoon on the whipped cream to each brownie. Optional: place the brownies in the freezer for 10 minutes to let the whipped cream harden and set.
Top with the strawberries and blueberries and enjoy! :)

Nutrition