I have been trying to cut sugar from my diet, but had a taste for some brownies today. I found a recipe that many bakers had given 5 stars, so with a few changes, I baked some vegan brownies that turned out great. Actually, they tasted better than my photo depicts.
I added walnuts and coconut oil to the recipe and did not put frosting on top. I love nuts and will use them in almost anything that I cook. Here is the recipe if you would like to try them. source
Yield: 25-30 brownies
Ingredients
• 1 cup + 2 tbsp milk of choice
• 1/2 cup + 3 tbsp oil
• 1 tbsp pure vanilla extract
• 1 cup spelt or all-purpose flour
• 1 cup unsweetened cacao or cocoa powder
• 1/4 tsp + 1/8 tsp salt
• 1/2 tsp baking powder
• 1/2 cup brown sugar or packed 1/2 cup coconut sugar
• 1/3 cup unrefined sugar OR stevia baking blend
• loosely packed 2 tbsp cornstarch (flaxmeal also works)
• 2/3 cup mini chocolate chips, optional
Instructions
Whisk together the first 3 ingredients, then set aside. If using flax, whisk it in as well. Preheat oven to 330F. Grease a 9×13 pan or line with parchment paper, and set aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 16 minutes.
The brownies will look a little underdone when they come out, but that’s okay! Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well. Store in the refrigerator for up to 4 days, or freeze.
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