Vegan Marbled Brownies
  • 1/4cup soy or almond milk
  • 1/4cup plus 4 teaspoons egg substitute
  • 4cups natural cane sugar (Sucanat)
  • 1cup canola, safflower, or sunflower oil
  • 4teaspoons vanilla extract
  • 1teaspoon almond extract
  • 3cups all-purpose flour
  • 1teaspoon baking powder
  • 1teaspoon salt
  • 1 1/3cups unsweetened cocoa powder
  • 28-ounce containers Galaxy vegan cream cheese alternativeroom temperature
  1. Mix together milk and egg substitute. Add sugar, oil, vanilla extract, and almond extract; beat on medium-high speed for 7 minutes.
  2. In a separate bowl, sift together flour, baking powder, salt, and cocoa powder. Add to wet ingredients and beat for 3-5 minutes.
  3. Preheat oven to 350 degrees. Coat a deep 9×13-inch baking pan with cooking spray and dust lightly with flour (tap to remove excess).
  4. Spread chocolate mixture evenly into pan. Whisk cream cheese alternative to soften (add a tablespoon or two of soy or almond milk, if desired), and then spoon on top of chocolate mixture, leaving 2-3 inches between dollops. Using a butter knife or spatula, swirl cream cheese alternative into chocolate batter in an ā€œSā€ pattern to create a marbled effect (does not have to be precise).
  5. Bake for 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack for at least 45 minutes before cutting. Enjoy!