I love to bake and, honestly, to me it is truly therapeutic. If I’m having a bad day, in a bad mood, or bored out of my skull, baking fixes me. The only problem I have with baking is the love I also have for eating baked goods… so you can see my predicament here (and I don’t think I’m alone with this).
My solution: bake for friends (:
Sometimes I’ll invite some friends over and we’ll bake together then I force them to take all the baked goods home. And sometimes, like in this case, I will bake something for a special someone. Willpower is the key here… or just wrap those suckers up in plastic wrap as fast as you can to resist temptation… or just eat a corner… they’ll never know (:
If you like fudge-like brownies, these will be your new vice. YOU’RE WELCOME (:
Be-all End-all Vegan Brownies
Yields 12, depending on the size you cut them
1 cup coconut oil
3/4 cup vegan chocolate chips (semi-sweet)
1 tsp. vanilla extract
2 tsp. instant espresso dissolved in 1/2 cup hot water
2 cups vegan granulated sugar
1 cup pastry flour
1 cup whole wheat flour
3/4 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
2 Tbsp. ground flax meal
6 Tbsp. hot water
Preheat the oven to 350 degrees fahrenheit. Prepare an 8 x 8 baking dish by greasing with coconut oil.
First, in a small dish, combine the flax meal with the 6 Tbsp. hot water. Stir well and let sit about 5 minutes.
Using a double boiler, or in my case a bowl sitting over a saucepan with simmering water, melt together the coconut oil, chocolate chips, and vanilla. Add in the dissolved espresso and stir gently to combine. Once combined, add the sugar, stir well, then remove from the heat.
In a large mixing bowl, sift together the pastry flour, whole wheat flour, cocoa, baking powder, baking soda, and salt. Once sifted, whisk well to completely combine. Using a wooden spoon or spatula, add the chocolate mixture to the dry ingredients and gently mix. Add flax meal and stir well to incorporate.
Pour into the prepared baking dish and spread the batter evenly. Bake in the preheated oven for 40-50 minutes, turning the pan halfway through to prevent uneven baking. Unfortunately, toothpick testing doesn’t work here since the brownies remain extremely moist even when fully cooked. Just look for the brownies to be somewhat firm (test by gently pressing on the surface of the brownies).
Do not cut or remove the brownies from the baking dish or you will have a big pile of brownie crumble… though that may not be the worst that could happen…
Let cool completely on a cooling rack, I let mine sit over night, then, using a small, thin spatula and a sharp knife, remove the brownies from the dish and cut into squares. Enjoy!!