Eggless Fudge Brownie

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Preheat the oven to 325 degrees F. Line a 8’’x8’’ square baking pan with parchment paper. You want to create a parchment paper sling.
Combine the oat milk and vinegar in a bowl and set aside for several minutes, or until it thickens and curdles.
In a mixing bowl, whisk the flour, cornstarch, baking powder, and salt together.
4. In a separate large microwave-safe bowl melt the Country Crock Plant Butter in the microwave. Add brown and white sugar and mix well until the mixture is glossy. Pour in the oat milk and vinegar and return to the microwave. Microwave for about 2 minutes, or until the sugar is completely dissolved. You can check to see if the sugar is dissolved by carefully rubbing a little bit of the mixture in between your fingers. If you can feel any sugar granules, you will need to continue microwaving. (Don’t neglect this step!)
Add the cocoa powder and whisk to incorporate, about 2 minutes. Add vanilla extract.
Fold in the flour mixture and stir until just combined. Finally, fold in the chocolate chips or chunks.
Pour brownie batter into the prepared pan. Spread the batter so it reaches all corners of the pan. Bake for 45-50 minutes, or until brownies are set and the top is sort of shiny and crackly.
8. Cool pan on a cooling rack. When brownies are cool, run a knife around the edge of the pan, and carefully lift brownies out of the pan with the parchment paper sling. cut and serve.

Preheat the oven to 325 degrees F. Line a 8’’x8’’ square baking pan with parchment paper. You want to create a parchment paper sling.
Combine the oat milk and vinegar in a bowl and set aside for several minutes, or until it thickens and curdles.
In a mixing bowl, whisk the flour, cornstarch, baking powder, and salt together.
4. In a separate large microwave-safe bowl melt the Country Crock Plant Butter in the microwave. Add brown and white sugar and mix well until the mixture is glossy. Pour in the oat milk and vinegar and return to the microwave. Microwave for about 2 minutes, or until the sugar is completely dissolved. You can check to see if the sugar is dissolved by carefully rubbing a little bit of the mixture in between your fingers. If you can feel any sugar granules, you will need to continue microwaving. (Don’t neglect this step!)
Add the cocoa powder and whisk to incorporate, about 2 minutes. Add vanilla extract.
Fold in the flour mixture and stir until just combined. Finally, fold in the chocolate chips or chunks.
Pour brownie batter into the prepared pan. Spread the batter so it reaches all corners of the pan. Bake for 45-50 minutes, or until brownies are set and the top is sort of shiny and crackly.
8. Cool pan on a cooling rack. When brownies are cool, run a knife around the edge of the pan, and carefully lift brownies out of the pan with the parchment paper sling. cut and serve.