World Class Vegan Brownies

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SERVINGS

1 batches scale / convert

INGREDIENTS

2 cups all-purpose flour
1 cup cold water
1 cup vegan brown sugar
1 cup vegan white sugar
1 tsp. salt
2 tsp. vanilla extract
3/4 cup cocoa powder
1 oz. (block) vegan unsweetened baking chocolate (broken into pieces)
1/2 cup veg or canola oil
1/2 tsp. baking powder

INSTRUCTIONS

I pass every dry ingredient through a wire strainer to remove any lumps. Uniformity is important in this recipe.

In a small pot place cold water and 1/2 cup flour. Wisk, then stir constantly over medium heat until all the water is absorbed and a paste has developed. (This is where the strainer is useful. Lumps in this step will carry over to the finished product.) Remove from heat and add the baking chocolate pieces. Stir to incorporate chocolate. Allow to cool.

In a large bowl combine the remaining flour, both sugars, salt, baking powder and cocoa powder. Mix well until well combined.

Add the oil to the dry ingredients and stir until moist. It will be clumpy.

Then add the cooked flour/water/chocolate mixture into oil/dry ingredients. The batter will instantly loosen up and become easy to mix.
Stir until well combined.

Pour batter into 9x9-inch brownie pan ( I use a nonstick pan, lightly misted with non stick spray.)

Bake in preheated 350°F oven for 25-30 minutes, until a knife inserted in the center comes out clean. Start checking at 25 minutes. I average 28 minutes with my oven.

Allow to cool completely before cutting.

CHEF COMMENTS

These blow all other Vegan brownies out of the water. (Even the other recipe I posted!)

If you want to mix in nuts, add up to 1 cup before putting the batter into the pan.

I mix in 3 Tbsp. of instant coffee and use them as a morning "eye opener".

I hope you love these as much as I do. If you enjoy them please let me know!

TAGS

brownies, desserts, veganbrownies add tags