Updated Vegan Brownies
This is an updated version of my old vegan brownie recipe. I've omitted the step where you make the paste with the flour and water.
Servings 12
Cost 5
Ingredients
- ½ cup boiling water
- 6 tablespoons Dutch process unsweetened cocoa powder (45 grams)
- 1 ½ ounces unsweetened chocolate, chopped (42 grams)
- 1 cup granulated sugar (200 grams)
- ¼ cup light brown sugar ( 50 grams)
- ¼ cup vegetable oil or use 3 T. regular oil and 1 T. macadamia nut oil
- ¾ teaspoon vanilla
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all purpose flour (130 grams)
- ½ cup vegan approved chocolate chips
- ½ cup nuts optional
Instructions
- Preheat oven to 350 degrees F. Grease an 8 inch pan with coconut oil (or any other vegan fat you like) and line with parchment paper. If desired, grease the parchment with a little more coconut oil and sprinkle some sea salt across the bottom. This gives an extra bite of salt in each bite of brownie.
- In a mixing bowl, mix the boiling water, unsweetened chocolate and cocoa powder and stir until smooth. Let cool slightly.
- Add both sugars, oil and vanilla and stir until smooth.
- Mix together the flour, baking powder and salt, then stir into the batter. Make sure the batter is not so hot that it will melt the chips, then stir in the chocolate chips. Give the batter 40 or so good strokes with a heavy duty scraper.
- Spread mixture in the pan. If desired, spread nuts over the top. and bake on center rack for 25-30 minutes or until brownies appear set (the middle should puff up slightly and will lose its glossiness). Let cool completely and chill. Lift from pan and cut into squares.
