The only fat in these vegan brownies comes from 2 tbsp of flaxmeal that works as an egg substitute in this recipe and from some wonderfully nutritious walnuts. And since that is all healthy fat rich in Omega-3 fatty acids as well as fiber and protein, who could possibly complain?
The brownies themselves are chewy, delicious, luscious. And what makes them extra-guilt-free is the fact that you have the option of making them with whole-wheat pastry flour.
3/4 cup whole-wheat pastry flour or unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
2 tsp instant coffee (optional, but coffee really enhances the chocolate flavor)
Sift all the ingredients into a bowl and set aside.
In another bowl mix together:
2 tbsp maple syrup
1 tbsp water
3/4 cup sugar
2 tsp vanilla extract
Whisk together until well mixed. Add:
2 tbsp flax meal plus 6 tbsp water, whisked together
Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a ladle or spatula.
Stir in 1/2 cup chopped, lightly toasted walnuts
The batter will be really thick.
Prepare an 8 X 8-inch baking pan by lining it with aluminum foil. Leave an overhang on each side of the pan so you can easily lift the brownies out after they are baked. Spray some non-stick cooking spray on the foil.
Pour the batter in and, using a spatula or the back of a spoon, spread evenly in the pan.
Bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool thoroughly. Lift out the brownies using the foil overhang as handles, and cut into squares. Dust with some powdered confectioners’ sugar for a pretty finish.
Got a craving for more chocolate? Try my divine chocolate cupcakes.
I don’t believe in the concept of hell, but if I did I would think of it as filled with people who were cruel to animals.–Gary Larson