Vegan Double Chocolate Brownies

Vegan Double Chocolate Brownies

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At the end of every fall semester, my friend Laura organizes a little fundraiser for the food bank at school. Everyone in our program is encouraged to bring in canned goods to be donated, and in return, which is the best part of the idea, eat the copious amount of baked goods she brings in, with a little added from a few others. Considering that the level of my organization is buying a day planner and then leaving home six out of seven days a week, I was surprised I managed to get two different types of treats baked (the other recipe will be coming soon) in time. I find that no matter what the occasion, chocolate is always a good choice. It is very hard to find a person who says, "Oh man, why did you bring a chocolately dessert, I hate those," which made super chocolatey brownies an ideal choice. And whenever I'm making something for a potluck meal, I like to be as mindful to as many eating restrictions as possible. For this recipe, you'll need:

  • 2 cups all-purpose flour
  • 2 cups sugar (I used organic cane sugar)
  • 3/4 unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup water
  • 1 cup vegetable oil (I used rice bran oil)
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips

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1. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. I added about a cup of cocoa powder so the brownies would have more of a semi-sweet, dark chocolate taste.

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2. Pour in water, vegetable oil and vanilla; mix until well combined.

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3. Add mini chocolate chips and combine well.

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4. Spread evenly in a 9 x 13 inch baking pan. If you like your brownies on the thinner side, use a larger pan as these will rise quite a bit when cooking.

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5. Bake at 350 degrees Fahrenheit for 25-30 minutes until the top is no longer shiny. Let cool at least 10 minutes before cutting into squares.

The only pan I had that was suitable was 9 x 7 inches and subsequently, the brownies took about 50 minutes to cook because they were so thick. My advice, use a larger pan, or make sure you have at least an hour to spare. And lick the bowl. Always lick the bowl.

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It looks like there is an angry face living in my brownies.

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These couldn't be more rich and delicious. The texture is a mixture between a dense cake and a light as air muffin. The mini chocolate chips were a good last minute decision on my part, because if it's one thing that chocolate needs, it's more chocolate. I think this recipe is fantastic, so incredibly easy, and seemed to be in the good books of everyone who ate them tonight.

What are your favourite chocolate dessert recipes?

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