Vegan Mushroom Brownies

Recipe makes 12-16 squares

INGREDIENTS

• 8 tbsp aquafaba (liquid from a can of chickpeas, use unsalted chickpeas) 
• 1 ½ cups organic cane sugar 
• 1 cup dark chocolate, roughly chopped 
• ½ cup vegan butter, cubed 
• 1 ½ cups all-purpose flour
• 5 tbsp dutch process cocoa powder 
• ¾ tsp fine sea salt 
• 1 tbsp pure vanilla extract 
• 1.5-2 tsp espresso powder 
• 1 heaping tbsp Eversio Wellness BALANCE 4 Mushroom Blend
• *Optional 1/4 cup dark or bittersweet chocolate chips, or finely chopped dark chocolate

DIRECTIONS

• Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper with  some overhang on the sides (this will make it easy to lift the brownies out of the pan).  
• Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened + glossy. 
• Add in the vanilla, salt, espresso powder + BALANCE blend. Fold in until well combined. 
• Add the chopped dark chocolate and cubed vegan butter to the bowl  and melt over double boiler or in microwave. Add to the batter mixture. 
• sift in flour + cocoa powder and fold until all traces of flour are gone. Do not over mix! 
• pour batter into lined baking pan. smooth surface with a spatula. 
• Bake for 34-36 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the pan then transfer with parchment paper to a cooling rack for another 20-30 minutes before slicing. Enjoy!