Who doesn't love a great brownie? I just made this recipe for the first time today and am pleased with how it turned out. However, I personally love really dense, gooey brownies and this came out a bit more cake-like. The original recipe calls for more granulated sugar and no agave nectar, so I think next time I make this I will use 1 cup brown sugar instead of 1/2 and scrap the agave nectar. I'll also take it out at exactly 25 minutes; it still felt pretty "wet" so I left it in an extra 5 minutes and I believe this is what really made the difference.
The icing on these brownies is just an adaptation of a truffle recipe I have on this site and is the absolute bomb for brownie or any cake icing. The recipe for the icing is at the very bottom.
Yield: This recipe fills a 9" x 13" pan, so how many brownies exactly depends on how you cut it up!
ingredients:
- 2 cups flour (I use 1 1/2 white, 1/2 whole wheat)
- 1 cup organic cane sugar
- 1/2 cup brown sugar
- 1/2 cup (slightly heaped) vegan cocoa powder
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup soy / rice / almond beverage (can use choc. flavour if you have on hand)
- 1/2 cup light vegetable oil
- 1/4 cup Earth Balance, softened
- 1/4 cup agave nectar
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
- 1/3 cup walnuts or pecans (optional)
method:
Preheat oven to 350 degrees
Prepare a 9" x 13" pan: "Grease" the sides with Earth Balance and lay parchment paper on the bottom of the pan.
Combine the flour, sugars, cocoa powder, baking powder and salt in a large bowl. Mix with a whisk until thoroughly combined.
Remove 1 Tablespoon of the oil and pour into a small saucepan along with the chocolate chips.
In a small bowl combine the "milk" beverage, remaining oil, Earth Balance, agave nectar and vanilla extract. Mix until well combined.
Place the saucepan on the stove on low heat and melt the chocolate chips. Be careful not to burn them.
While the chips are melting, pour the "milk" mixture into the dry ingredients, and mix just a bit, then add the melted chocolate chips and thoroughly mix the batter, adding in the nuts at this point.
Batter will be thick and wet.
Pour into pan and bake 25 - 30 minutes. They are done when the top feels a bit firm and springs back under your touch.
Let cool before cutting and eating.
Make the frosting once the brownies come out of the oven and then spread on top right away. You can cool the whole shebang in the fridge if you like for a faster set.
frosting:
- 1 cup vegan chocolate chips
- 1 Tablespoon oil
- 1/3 cup cashews
- 1/3 cup water
Add cashews and water to a blender and blend until very smooth and creamy. Pour into a small bowl.
Add oil and chocolate chips to a small saucepan and set on low heat. Stir until melted, then transfer to cashew blend and combine really well using a fork.
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