Vegan Mini Pot Pies
Indulge in delicious vegan mini pot pies packed with hearty vegetables in a flaky crust. Easy plant-based comfort food perfect for cozy dinners or holiday gatherings.
Equipment
- oven
- 8x8-inch baking pan
- mixing bowl
- microwave-safe bowl
- whisk
- spatula
- measuring cups
- measuring spoons
- sifter
- wire rack
- knife
- cutting board
Ingredients
Brownie Batter
- 1/4 cup unsalted butter softened
- 1 ounce unsweetened chocolate chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup semisweet chocolate chips
Topping
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter or non-stick cooking spray and line it with parchment paper, leaving an overhang on two sides for easy removal.
- Combine the softened butter and chopped unsweetened chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Let the mixture cool for 5 minutes.
- Whisk the granulated sugar into the cooled chocolate mixture until well combined. Then whisk in the eggs, one at a time, followed by the vanilla extract, until the batter is smooth and glossy.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. Use a spatula to fold the dry ingredients into the wet until just combined and no streaks of flour remain, being careful not to overmix. Gently fold in the chocolate chips.
- Pour the thick batter into the prepared pan and use the spatula to spread it into an even layer. Bake for 25-30 minutes, or until the top is set and has a crackly appearance and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the brownies cool completely in the pan set on a wire rack for at least 1 hour before using the parchment paper overhang to lift them out. Cut into 16 squares and dust with powdered sugar just before serving.