Dark Chocolate Brownies - Joy of Vegan BakinglostvirtueDecember 9 2010, 19:50:15 UTC
These are really good and I like the fact they don't have anything "scary" in them, the only unusual ingredient is flaxseed - a little goes a REALLY long way. I favor them heavily as an option when I'm feeding omni's and I'm making them today for "last day of class" and I actually made them when I finished a school practicum and they got devoured. "Dark Chocolate" is an appealing term for nearly everyone.
Downside - vegan chocolate chips tend to be expensive, but one "bag" will make nearly two batches and they are very rich so you can cut them rather small and people will still be satisfied. I never put nuts in when I make them for others because so many people are allergic.
In my mind this recipe is simple, but I do realize it's a lot of stuff.
Ingredients 1 1/2 cup granulated sugar 3/4 cup unsweetened applesauce 2 tablespoons water 2 teaspoons ground flax seed 1/2 cup water 2 teaspoons vanilla extract 1 1/3 cups unbleached all-purpose flour 3/4 unsweetened cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup nondairy semisweet chocolate chips 1 cup coarsely chopped pecans or walnuts (optional)
Preheat oven to 350 degrees. With Canola oil, grease an 8 x 8 inch baking pan (Sara's note: if you don't have canola, vegan margarine, or general vegetable oil work just fine, also if you don't have an 8X8 just adjust the ingredient amounts slightly, doesn't have to be perfect).
In a medium sized bowl, stir together the sugar, applesauce, and 2 tablespoons water.
In a small bowl or food processor, combine the ground flaxseed with the 1/2 cup water. Add this to the applesauce mixture, along with the vanilla, and stir to combine.
In a separate small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips, and nuts, if using. Add to the applesauce mixture, and stir just to combine.
Pour into the prepared pan and bake for 40 minutes. The finished product should be moist. Bake longer if you like a cakier results. Remove from the oven and the cool before cutting. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 5 3 months.
Downside - vegan chocolate chips tend to be expensive, but one "bag" will make nearly two batches and they are very rich so you can cut them rather small and people will still be satisfied. I never put nuts in when I make them for others because so many people are allergic.
In my mind this recipe is simple, but I do realize it's a lot of stuff.
Ingredients
1 1/2 cup granulated sugar
3/4 cup unsweetened applesauce
2 tablespoons water
2 teaspoons ground flax seed
1/2 cup water
2 teaspoons vanilla extract
1 1/3 cups unbleached all-purpose flour
3/4 unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup nondairy semisweet chocolate chips
1 cup coarsely chopped pecans or walnuts (optional)
Preheat oven to 350 degrees. With Canola oil, grease an 8 x 8 inch baking pan (Sara's note: if you don't have canola, vegan margarine, or general vegetable oil work just fine, also if you don't have an 8X8 just adjust the ingredient amounts slightly, doesn't have to be perfect).
In a medium sized bowl, stir together the sugar, applesauce, and 2 tablespoons water.
In a small bowl or food processor, combine the ground flaxseed with the 1/2 cup water. Add this to the applesauce mixture, along with the vanilla, and stir to combine.
In a separate small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips, and nuts, if using. Add to the applesauce mixture, and stir just to combine.
Pour into the prepared pan and bake for 40 minutes. The finished product should be moist. Bake longer if you like a cakier results. Remove from the oven and the cool before cutting. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 5 3 months.
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