Wednesday, January 21, 2015

Check out this wonderfully yummy nosh :-)

Vegan Brownies {and a Cookbook Giveaway!}

Makes 12 to 16 brownies
From: Fat Witch Bake Sale, by Patricia Helding with Lucy Baker

    1½ cups unbleached all-purpose flour
    1½ cups vegan cane sugar
    ½ cup unsweetened cocoa powder
    ½ teaspoon baking powder
    1 teaspoon salt
    ¾ cup water
    ¾ cup canola oil
    1 teaspoon pure vanilla extract
    ½ cup chopped walnuts (optional)


    Preheat the oven to 350°F. Grease a 9" × 9" baking pan with canola oil or vegan cooking spray. Dust with flour and tap out the excess.
    Sift the flour, sugar, cocoa, baking powder, and salt into a large bowl. Add the water and oil and stir to combine. Stir in the vanilla. Stir in the walnuts, if using.
    Spread the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with only moist crumbs, not batter, on it. Cool in the pan on a rack for 1 hour. Cut into shapes just before serving.

Storage: The brownies will keep longer uncut. Cover the pan with plastic wrap or foil and store at room temperature for 4 to 5 days or in the refrigerator for 6 to 8 days.

Tip: Brownies don't always have to be square! Use cookie cutters to make different shapes.
Recipe by Cookbooks365 at

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