Since we no longer raise chickens (for now), I have been reluctant to purchase eggs from the grocery store, even organic ones. Instead I have been cutting back our egg consumption until we can keep laying hens again, which can beget some adjustments when it comes to baking.
I’ve tried a variety of vegan brownie recipes. Many times the texture turns out not agreeable (I can be picky about texture). Often the product ends up resembling chocolate cake. Brownies should NOT have a cake-like consistency. Finally, I found THE recipe (because we all need a great brownie recipe in our life). I’ve slightly adapted it from Joanna Vaught’s All-Time Very Best Vegan Brownie Recipe (and it is).
The Ultimate Vegan Brownies
- 1 + 3/4 cup unbleached all purpose flour
- 1/4 tsp baking soda
- 1/2 cup cocoa powder
- 1/4 cup chocolate chips or chunks
- 1/2 tsp salt
- 1/4 cup boiling water
- 2 tbsp ground flaxseed + 1/4 cup water
- 1 + 1/2 cups raw cane sugar
- 6 tbsp Earth Balance or coconut oil, melted
- 1 tsp vanilla
- 1 tbsp oil (I used light olive oil)
- 1/2 cup chopped walnuts
: : Preheat oven to 350 degrees. Combine the flour and baking soda in a large bowl. In another bowl combine the ground flax seed and 1/4 cup water (NOT the hot water). In a third bowl combine the cocoa powder, chocolate chips/chunks, salt, and boiling water. Mix until the chocolate melts and makes a paste. Add the flax mixture, sugar, Earth Balance, vanilla, oil and combine. Add the wet mixture to the flour and baking soda and mix gently. Fold in the walnuts. Pour into a greased 8×8 pan and bake for approximately 40 minutes, or until the center is done. Remove from oven and cool. Enjoy!
I almost always forget to take pictures after I make a recipe. But it really doesn’t need a picture, it just needs to be tasted…
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