I wish I could blink and each and every one of you would be in my apartment this instant.
Because I have the best brownies to share.
If you can’t come here, I wish I could at least transport the smell.
Seriously, baking brownies produce the most euphoric smell.
If I can’t bring you here to share and I can’t give you the smell, at least I can share the recipe.
What you see below is the recipe using my substitutions based on the ingredients I had on hand. For example, I can’t find whole wheat pastry flour in Germany, but use a substitution of whole wheat flour and cornstarch to reach similar results.
Chocolate Vegan Brownies
3/4 cup whole wheat flour
3/4 Tbsp. corn starch
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 cup unsweetened applesauce
1/4 cup organic unrefined whole cane sugar
1/4 cup agave nectar, maple syrup, or brown rice syrup
2 tsp vanilla
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius.)
1. Sift together flour, corn starch, cocoa powder, salt, baking powder and baking soda in small bowl.
2. In a medium bowl mix applesauce, sugar, agave nectar and vanilla until combined.
3. Stir in the dry ingredients. The batter reminds me of chocolate mouse. It is so fluffy and airy.
4. Fill pre-greased 8″ x 8″ pan (or something similar) and bake for 20 minutes or until the edges start separating from the sides of the pan and cracks form on top.
5. If you have sufficient self control, let the brownies sit for at least 30 minutes to cool before cutting and eating.
Next time, I’ll add a tsp. of instant coffee granules for an extra flavor kick.
I have always been a middle-piece kind of girl. Growing up, it was always obvious when I got into my mom’s baked treats because the center would be masterfully cut out.
With these brownies, ever slice is soft and fudgy like a middle piece.
In case you’re interested, here’s my dinner.
I was going to tell you about the tofu… but that was before the brownies.