Moist, Fudgey Brownies (Vegan)


The other day, I decided to make some brownies for a vegan co-worker of mine who deserved some cheering-up. I wanted to find a recipe with ingredients closest to the non-vegan variety (no tofu brownies, thanks) that were still guaranteed to come out ooey-gooey. It didn’t take much hunting. I fell in love with the photos on the recipe creator’s blog, and went to work in the kitchen.
These certainly filled the bill. I would make these brownies again, and next time add some semi-sweet chocolate for an extra chocolately-richness.
Just a forewarning: if you do make these, don’t cut them until they are totally cool. Even then, they will still be quite crumbly, yet incredibly fudgey. I love ’em, but they’re a mess. So good for the chocolate cravings. I bet a quick nuke in the microwave with a nice scoop of vanilla ice cream couldn’t hurt either. Yum.

Moist, Fudgey Brownies (Vegan)
From Montecarte Blog

2 cups all-purpose flour
2 cups raw turbinado sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons instant coffee granules
1 cup hot water
½ cup vegetable oil
½ cup unsweetened applesauce
1 teaspoon vanilla extract
¾ cup chopped walnuts (optional – I did not add them)

1. Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan with some vegetable oil. (I only had an 8×8 pan available, so my brownies were very thick, and were baked a little longer – about 35 minutes)

2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

3. Stir coffee granules in hot water until dissolved. Add water to the dry mixture. Add vegetable oil, applesauce and vanilla.

4. Mix well, until blended. Add nuts, if you’re using them.

5. Spread evenly into the pan. Bake for 25 to 30 minutes, (about 35 minutes if using 8×8 pan) until the top is no longer shiny. Let cool for at least 20 minutes before cutting into squares.



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