Jessie was going back to school today and she’s been wanting a pan of brownies so I decided to make some this morning to send with her. I wanted to do something that wasn’t the usual brownie because there’s something about them that I’m pretty ambivalent about until, that is, I found this vegan recipe on Bread & Honey. I was intrigued by this idea of heating flour and water in a pan until it turned into a paste. How is that not intriguing in a mad scientist sort of way? These turned out amazingly gooey and tasty right out of the oven. I think they’ve made me a convert to the brownie cause. Next it’ll be fudge. I really don’t like fudge which is sad because, like brownies, they are chocolaty and chewy and tasty.
The Best Vegan Brownies Ever
Recipe courtesy of Bread & Honey:
Ingredients:
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)
Directions:
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.