I promised a brownie recipe and I am here to deliver! This recipe (originally found here) is relatively simple and is made mostly with regularly stocked pantry ingredients. I added a melted chocolate topping to the brownies because that is how my mom has made them since I was a child and her brownies are loved by everyone who is lucky enough to try them. They were yummy and gooey and certainly curbed my chocolate cravings. My only complaint is that they were pretty crumbly and definitely needed something to get them to stick together. I have added an egg replacer to the recipe below. You could easily use different types of sugar and flour to make this sinful recipe a bit healthier.
- 2 cups of all-purpose flour
- 2 cups of sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 tsp Ener-G egg replacer + 2 tbsp warm water
- Handful of vegan dark chocolate chips or a few pieces of vegan dark chocolate bar (optional)
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together egg replacer and warm water. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil, vanilla, and egg replacer; mix until well blended. Spread evenly in a 9×13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny.
- (Optional) Sprinkle chocolate chips /place chocolate bar pieces evenly on top of warm brownies. Let them melt on the hot brownies, then smooth with a butter knife.
- Let cool for at least 10 minutes before cutting into squares.
Reblogged this on Vegan Comfort and commented:
Say ‘Yes, to the Chef!’ The only difference I would make with this recipe is to try to find a more nutritious flour mix. I never use all-purpose flour in my recipes. Possibly even a gluten-free mix might out.
This looks delicious! I will give it a try soon!