As much as I love cupcakes, pies, cookies, and other delicious confections, when it comes to sweets I am completely infatuated with brownies. They are one of the few desserts that have a high chance of completely vanishing within twenty-four hours after baking them. Being a complete chocoholic, they just always seem to hit the spot.
When I was vegan a couple of years ago, I made it my goal to create desserts that tasted the same (if not sometimes better) than their non-vegan counterparts. I was constantly in the kitchen experimenting, discovering new methods, and trying out dozens of egg/dairy-free recipes from a variety of sources. For some reason, though, I could never find a brownie recipe that really had the chewiness and fudginess of the traditional one. That is until I found this one, which has never failed to produce a sinfully rich and chewy brownie. Enjoy.
The Best Vegan Brownies Ever
2 cups all-purpose flour
1 cup water
1 cup brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup vegetable or canola oil
1/2 teaspoon baking powder
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
Preheat the oven to 350 degrees F. Grease an 11 x 17" or 9 x 13" pan.
Boil water and 1/2 cup of the flour in a saucepan over low heat, stirring constantly, until it reaches the consistency of a gluey paste. Remove from heat and let cool.
Mix sugars, salt, vanilla, cocoa and oil. Then add the rest of the flour-water mixture and mix well. Add the remaining 1 1/2 cups of flour and baking powder, mix well, and then stir in the chocolate chips and nuts (if you're using them). The end mixture will be rather thick.
Spread the mixture into your baking pan. Bake for 20-25 minutes. These are much better when completely cooled.