These fudgy, intensely chocolate brownies are perfect for vegans or people with egg/milk allergies. And best of all, the recipe calls for every day ingredients found in most kitchens. You don’t need any egg replacers, soymilk, soy cream cheese, hemp, …… just basic items.
Since they’re so fudgy, it’s best not to cut them right away. Let them cool completely and if you have time, chill them.
2 cups all purpose flour (255 grams)
1 cup water
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
3/4 cup natural unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup nuts (optional)
1/2 cup vegan approved chocolate chips (optional)
Preheat oven to 350 degrees F. Line a 9 inch square pan with non-stick foil (Release) or parchment paper
Measure out 1/2 cup of the flour and place it in a saucepan with the water (1 cup). Whisk flour and water together over medium heat until mixture becomes thick and gluey. Set it aside to cool.
In a mixing bowl, thoroughly stir together both sugars, salt, cocoa powder and baking powder. Add oil and vanilla and stir until well mixed. Add gluey flour mixture and stir until incorporated, then stir in remaining 1 ½ cups of flour. If using, add nuts and chocolate chips.
Spread mixture in the pan and bake for 25 to 35 minutes or until brownies appear set. Let cool completely and chill. Lift from pan and cut into squares.
(I know you’re curious about the paste, so here’s what it looks like)