Can You Guess the 2 Secret Ingredients in These Brownies?

Preheat the oven to 350°F.

Grease a 9x9 inch baking pan or line it with parchment paper using plant-based butter.

In a baking bowl, combine 1 cup all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup cane sugar. Whisk until well combined.

Add 2/3 cup vegan chocolate chips to the dry ingredients and mix well.

In a separate bowl, mix 1 tablespoon arrowroot powder with 2 tablespoons of water or milk to replace one egg.

Add 1/4 cup of unsweetened plant-based milk, 3 tablespoons maple syrup, 3 tablespoons melted plant-based butter, 3 tablespoons neutral oil, and 1 teaspoon vanilla extract to the arrowroot mixture. Mix well.

Add 2 teaspoons ground ancho chili powder and 1 1/2 teaspoons cinnamon to the wet ingredients and mix until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Pour the brownie batter into the prepared 9x9 inch baking pan and spread it out evenly with a spatula.

Sprinkle raw papitas (pumpkin seeds) on top of the brownie batter.

Bake in the preheated oven for 23 to 25 minutes.

Allow the brownies to cool for about 45 minutes before cutting.

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