beginners luck

Truth- I am not a huge fan of chocolate. In fact, I don’t think I’ve ever craved anything chocolate in my life, unless it was something with chocolate and peanut butter, because who doesn’t love peanut butter?

Another truth- the vegan brownies I made this morning are insane. And by insane, I mean I almost put my face in them and gobbled up the whole pan. Somehow, I managed to quick try one (I made a bunch of changes to a recipe I’ve never used before so a taste test was completely justified) and package up the rest to send off. I wasn’t going to share the recipe with you all until after the folks received them, but seeing as these are hands down the best brownies I have ever eaten, vegan or not, I have to just blurt it out.

Vegan Brownies

(adapted from this recipe)

• 2 c flour
• 1.5 c sugar
• 1 c unsweetened cocoa powder
• 1 t baking powder
• 1 t (or more) of cinnamon
• 1/2 c vegetable oil (if you had applesauce, you could definitely replace this with that. I replaced most of the oil with almond milk for this batch)
• 1 1/2 c almond milk (I used unsweetened vanilla)
• 1 t vanilla extract
• chocolate chips (I had maybe 1/3 c left in a bag, but you could use more or less. Or none. Also, I double and triple checked to make sure the ones I used were vegan!)

Preheat the oven to 350. In a large bowl mix up all of the dry ingredients. Pour in oil, milk, and vanilla and mix until smooth. Add in chocolate chips.

Spread mixture evenly into a 9×13 inch pan. Bake for 25-30 minutes (it took mine 27). Do your best not to eat the whole pan in one sitting.

In order to negate the fact that I couldn’t keep my hands away from these chocolately square of goodness I ate a boat load of squash for dinner.

Wheatberries were added for a little bit of texture.

Lisbeth Salander is calling me! Good night!