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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This brownie recipe is super quick and simple, and can be made from ingredients most people have right in their pantries. Perfect for a last minute chocolately brownie craving! I found this recipe in The Students' Go-Vegan Cookbook. The original recipe called for 1/2 cup unsweetened applesauce, which I did not have at the time. Instead, I used 1/2 cup silken tofu, and it worked out great. To keep these brownies vegan, please check the ingredients list of your semi-sweet dark chocolate chips, as many brands do contain dairy, even though they are not actually milk chocolate. Ingredients:
1/4 cup canola oil |
1 cup semi-sweet chocolate chips (vegan) |
1/2 cup unsweetened applesauce, or |
1/2 cup silken tofu |
3/4 cup sugar |
1 teaspoon pure vanilla extract |
1 cup unbleached all-purpose flour |
1 cup baking powder |
Directions:
1. Preheat the oven to 350 degrees.
2. Lightly oil a 6x9 baking pan and set aside.
3. Combine oil and chocolate chips in a sauce pan over low heat and gently stir until melted.
4. I did this step in the microwave, heating the chocolate and oil in two 30 second increments, and then another 10 seconds, stirring in between each time until melted.
5. In a separate bowl combine the apple sauce OR silken tofu, sugar and vanilla. Whip this with a whisk or use a stand mixer to get the wet ingredients really combined well.
6. Add the melted chocolate to the apple sauce (or tofu) mixture.
7. Next add the flour and baking soda to the chocolate, and stir gently to combine. Don't over mix. Over mixing can make the brownies really dense and heavy.
8. Pour the batter into the pan, smooth the top, and bake for 25 to 30 minutes (Mine were perfect at 25).
9. Do not slice the brownies until they have cooled.
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