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The Best Fudgey Brownies. Ever.

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PHEW! This post was a long time coming, but at long, LONG last, I have found an AWESOME vegan brownie recipe that I want to spread all over the blogsophere. So…listen up!

I’ve had countless failed attempts at vegan brownies. First there was the recipe that didn’t taste like anything, then there were the black bean brownies that were GROSS, then there was the boxed version I tried to veganize that didn’t rise. Time after time, vegan brownies were NOT happening for me. Until..a few nights ago.

A reader suggested I try a recipe from the Blooming Platter – the Fudgey Brownies. I was VERY hesitant to try making them. I didn’t think my heart could handle another failed brownie attempt. I got home late one night with a killer sweet tooth so I finally decided to give these a shot….and I am so SO happy I did.

They are INSANELY rich, fudgy and gooey — everything I like in a brownie. So gooey, in fact, that when they came out of the oven I ate them with a SPOON. I let them sit overnight and they ended up hardening up a bit, which worked out — they sliced perfectly the next morning. I brought a bunch into work the next morning and they disappeared….seriously, these were REALLY good. Pair one of these, warmed up, with a scoop of vanilla soy ice cream, and you’ve got HEAVEN.

What You Need:

2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon instant coffee dissolved in 1 cup water
1 cup canola oil
½ cup vegan chocolate chips, melted
1 teaspoon vanilla extract
1 cup vegan semi sweet chocolate chips, 1 cup chopped walnuts

What You Do:

Preheat the oven to 350 degrees.

In a large bowl, mix together flour, sugar, cocoa powder, salt. Pour in coffee water, vegetable oil, melted chocolate chips and vanilla. Mix together. Add in chocolate chips and walnuts. Mix until well blended….about 100 strokes. Spread in a greased 9×13 baking pan. Bake for 30-35 minutes. (Baking time may vary, you might have to leave them in for an additional 5 minutes. If the center looks too “wet”, leave ’em in for a little longer.) Remove from the oven and let them cool completely before cutting. Again — they WILL harden over night, so don’t be too scared if they look too gooey!



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