from The Garden of Vegan by Tanya Barnard and Sarah Kramer

Decadent Brownies

1 1/2 c flour
1/2 c cocoa powder
3/4 c dry sweetener
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 1/2 c soy milk
1/3 c olive oil
1/2 c nuts (your choice), chopped

Preheat oven to 350F. In a large bowl, sift together the flour, cocoa, sweetener, baking soda, baking powder, and salt. Add the soy milk, oil, and nuts. Stir gently until “just mixed.” Pour mixture into a lightly oiled 8×8 baking pan, and bake for 30-35 minutes or until a toothpick comes out clean. Makes 8-16 brownies, depending on how you cut them.

I didn’t set out to make two batches of brownies… it’s just that the first recipe really didn’t scratch the brownie itch I was feeling. Don’t get me wrong, the above recipe was indeed tasty and well received by my house guests, but they were too cakey for this dense brownie lovin’ girl. They were just like chocolate cake… granted I haven’t made a lot of brownies in my life, but would you peep that tower of a brownie? Looming over my Coconut Bliss was not how I’d pictured my dessert. I opted out of the nut invitation, due to allergies among our guests, and they were still tasty. I would definitely return to this recipe when seeking out a smaller chocolate cake. On to the batch of brownies I made later that week for a friend’s birthday celebration:

from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero

Midnight Brownies (a variation of the Espresso Fudge Brownies recipe)

3 oz semisweet baking chocolate, chopped
5 tbsp nonhydrogenated margarine (like Earth Balance)
2/3 c sugar
1/3 c nondairy milk
1 tbsp cornstarch
1 tsp vanilla
3/4 c plus 2 tbsp all-purpose flour
1/2 tsp baking powder
1 tbsp Dutch cocoa powder
2 tbsp black cocoa powder (I couldn’t find this so I used regular cocoa powder)
a pinch of salt

Line an 8×8-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray the bottom of the covered pan with a little nonstick cooking spray. Preheat oven to 350F.

Place the chocolate and margarine in a large glass mixing bowl. Microwave at 50 percent power for 1 1/2 to 2 minutes until the chocolate is soft enough to melt into the melted margarine when stirred with a rubber spatula. Stir until smooth, add the sugar, and stir again to combine.

In a liquid measuring cup, vigorously whisk together the nondairy milk, cornstarch, and vanilla until foamy. Stir this into the chocolate mixture, using the rubber spatula, until completely combined. Sift in the flour, baking powder, cocoa powder, and salt and fold into the chocolate mixture until moistened. A few small lumps are okay; do not over-mix. Scrape the batter- getting as much as possible- into the prepared pan and smooth it out evenly to the edges of the pan.

Bake for 22 to 24 minutes or until a toothpick inserted into the center of the brownies comes out mostly clean with a few moist crumbs (but no gooey batter). Place pan on a wire rack to cool for at least 30 minutes, if possible allowing the brownies to cool completely before serving. Slice into 12 brownies. Store in a tightly covered container.

Now THESE are what I was after. No cakiness here, the few crumbs are sticky and dense. No frosting or Coconut Bliss needed (though still welcomed. Especially heavenly with this, ungh!). And they would be really good with walnuts, if that happens to be your style. Next time I might try the mint variation offered.
This was quite the learning experience- comparing the recipes is really interesting to me- the wet to dry ingredient ratio should have been more obvious to me, but now I know! Each brownie had her strengths. Tall girl was great for soaking up her melting toppings, whereas Shortie satisfied me like the many slices of berry pie, oranges and tall glasses of herbal iced tea did while I was pregnant. And if you’ve ever been pregnant…
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