These Breakfast Brownies are the easiest, healthy brownies to start the day with fiber, proteins, and all the flavor and fudgy texture of classic brownies. Plus, these are also dairy-free, egg-free, and vegan-friendly.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/breakfast-brownies/
Preheat the oven to 350°F (180°C). Line an 8-inch square brownie pan with parchment paper and lightly oil with oil spray. Set aside.
In the jug of a high-speed blender, add in this order: rolled oat, flaxseed meal, cocoa powder, baking powder, peanut butter, almond milk, vanilla extract, and maple syrup.
Blend on the high-speed setting until a thick, smooth batter forms - it takes about 20 seconds on speed 8-9 of a Vitamix blender.
Stir in the chocolate chips and chopped pecans using a silicone spatula to avoid damaging the blade of your blender.
Transfer the brownie batter to the prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired.
Bake on the center rack of the oven for 15-20 minutes or until a pick inserted in the center of the brownie comes out clean.
Cool down on a cooling rack before frosting.
Store in a sealed box in the fridge for up to 3 days.
Note 1: Peanut butter can be replaced with any nut butter or seed butter, including almond butter and sunflower seed butter.Note 2: Any non-dairy milk can be used like soy milk, oat milk, etc.Note 3: You can use any liquid sweetener like coconut nectar, date syrup, or sugar-free monk fruit syrup.