Vegan Chocolate Brownies
Brownies are home. I love brownies. If you don't like brownies, there's a strong possibility that you are the devil incarnate. You may want to get that checked.
Brownies are an easy and beautiful concept but they're difficult to master, and people can be (rightly) very particular about the kinds of brownies they want to eat. Marriages and peace negotiations have broken down over brownie-related issues as wide-ranging as whether to add nuts, whether to add coffee powder, how many eggs to add, whether to use water or milk, and so on. Brownies are a sensitive topic. What I present to you is a simple vegan recipe for a chocolate brownie, that involves actually undercooking the brownies and leaving them to stand for a while, so that they don't disintegrate when you go pick them up - you may even want to refrigerate them overnight before eating to make sure they don't completely fall apart. You may cook the mixture thoroughly if you so desire, but I actually really don't think undercooked brownies should be dismissed before giving them a shot; they have an amazing gooey quality.
 |
| Yes. |
Ingredients:
2 cups all-purpose flour
1 cup cocoa powder
2 cups raw sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup cold water
1 cup canola oil
1 teaspoon vanilla extract
1 heaped tablespoon coffee powder
Method:
Preheat oven to 350ºF/175ºC. Lightly grease or line a 9x13in baking pan.
In a large mixing bowl, mix together all dry ingredients except sugar and cocoa powder. Add water in gradual intervals, stirring with a wooden spoon until blended.
Mix together oil, vanilla, sugar, cocoa powder and pour into the mixture, stirring well so as to remove any lumps.
Want them to be more chocolatey/gooey? Substitute ⅓ cup cocoa powder for a few ounces of chopped dark chocolate.
Bake for about 25 minutes, 35 if you want them to be cooked thoroughly.
Allow to stand for 20 minutes if thoroughly cooked. If undercooked, allow to cool completely and refrigerate before serving.
Comments
Post a Comment