I’m stealing a few moments for a quick brownie post. Brownies are one of the first things I veganized. Some standard recipes call for eggs, in which case I’d use 1 tbsp ground flax with 1/4 cup water to replace each egg. This particular recipe, though is simply flour, cocoa, sweetness, fat, a touch of water, a vanilla splash, and a bit of baking powder. Easy stuff.
I call for fair trade cocoa. It’s often much pricier than standard cocoa, which means that I have a lot less chocolate in my life than I once did. On the other hand, after learning how frequently child labourers are used in the harvest of cocoa, I can no longer feel like a decent human being when buying standard cocoa powder. So, brownies and hot chocolate are now a treat, and that’s just fine.
I first made this recipe for a friend’s housewarming. Her hubby finished the rest off for breakfast. I believe his reasoning was that they’re vegan, and therefore must be healthy, and therefore are basically the same thing as a bowl of granola, nutritionally speaking. And that’s logic I can get on board with.
2 cups whole wheat flour
3/4 cup fair trade cocoa
1 tsp baking powder
1/2 cup maple syrup
1 cup organic sugar
2/3 cup sunflower oil
1/4 cup water
1 tsp vanilla
1/2 cup – 3/4 cup chopped nuts (optional)
1. Preheat oven to 350 F.
2. Sift together flour, cocoa, and baking powder in a bowl.
3. Combine maple syrup, oil, sugar, water, and vanilla in a separate bowl.
4. Gradually stir dry ingredients into liquid ingredients.
5. Fold in nuts, if using.
6. Spread into a greased pan and bake about 20-30 minutes, or until a knife or toothpick inserted into the brownies comes out clean.
7. Let cool slightly (or not at all, if you prefer…and I often prefer) then slice and serve.