Easy Zero Cholesterol, Delicious, Vegan Brownies
After trying at least five recipes for vegan brownies, all of which were tasty and equivalent to their conventional counterparts, I found this recipe and modified it. This particular recipe produces the BEST divine brownies. If you're a baker, you might find it odd as you prepare it, but have faith.
1 cup unsweetened applesauce
(use organic applesauce if you can apples are at the top of spray list
1/2 cup sugar (turbinado is preferred)
1 teaspoon vanilla
1/3 cup cocoa powder
3/4 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semisweet vegan chocolate chips
(Ghirardelli brand is the only true [and vegan] semi-sweet morsels found in most conventional grocery stores.)
1/3 cup coarsely chopped walnuts
These brownies are lactose-free and cholesterol free. Walnuts are a great source of essential fatty acids.
1. Preheat oven to 350 and lightly grease and flour a 9 x 9 baking pan. ( I use Spectrum brand, rather than Crisco, trans fat free grease.)
2. Mix the sugar, the vanilla, and the applesauce in one bowl. In a second bowl, whisk the cocoa, flour, salt, baking power, and baking soda together.
3. Using a spatula, form a well in the center of the dry ingredients and add the applesauce mixture by gently folding it in until it's mixed — don't over mix. Then gently fold in chocolate chips and walnuts.
4. Spread the mixture in the greased and lightly floured pan and bake 20-25 min (if in a 9 x 9 pan) or 25-30 min in an 8 x 8 pan. It's near or at completion when you smell it the strongest. Look at it, does the center appear firm. Insert a toothpick, it should come out clean (or with a little of the melted semi sweet on it). Cool it completely before slicing (I put them in the fridge for 10 min on a glass shelf, uncovered). They must cool completely before cutting.
October 06, 2007
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