03 July 2008

recipe: low-fat vegan brownies!

In the past few weeks, I've made these a few times for clients and events.

This recipe is inspired by one I found on VegWebI've found one of the most important ingredients is a high-quality cocoa powder. The ones that came out best used Ghirardelli Chocolate. Use what you like!

If you're not interested in making them low-fat, sub half of the applesauce for additional oil, this will help to make them a bit richer and gooier.

Recipe: Low-Fat Vegan Brownies
2 cups Unbleached All-Purpose Flour or Whole Wheat Pastry Flour, or a mix of the two
1 cup Water
1 cup organic brown sugar
1 cup organic cane sugar or turbinado
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups high-quality cocoa powder
1/3 cup organic canola or melted coconut oil (you could also use melted vegan margarine)
1 teaspoon vanilla
1/2 cup unsweetened applesauce
1/2 to 2/3 cup nuts or chocolate chips (optional)

1. Preheat the oven to 350ºF.

2. In a small pot, heat 1/2 cup of the flour and the water, stirring frequently with a whisk. You'll do this until it begins to become pasty. Remove from heat and allow to cool while you assemble the rest of the ingredients.

3. In a large bowl, combine the remaining dry ingredients. Mix in the wet ingredients and the flour-water mixture until thoroughly combined.

4. Fold in the nuts or chocolate chips if using.

5. Oil a square or rectangular baking dish (the smaller the dish the thicker the brownies. I wouldn't use anything larger than 9x13).

6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

7. Allow to cool for 20-25 minutes, if you can stand to wait.

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