Recipe: Vegan Brownies
Here’s another vegan baked goods recipe, also taken and tweaked from The Pastry Affair (seriously, you have no idea how much I love this blog). These were super easy, and the best part is the look on people’s face when you tell them it has avocado in it:
1/4 cup pureed avocado (about 1/2 of a medium sized avocado)
1/4 cup olive oil
1 cup whole wheat flour
1/2 cup cocoa powder
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
2 teaspoons vinegar
3 ounces semisweet or dark chocolate, roughly chopped (I added semi-sweet vegan chips/morsels too)
Preheat oven to 350 degrees F (180 degrees F). Grease an 8 by 8-inch pan (I used a larger pan, as I made mine flatter. I discovered it was less likely to become cakey that way).
In a large mixing bowl, stir together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, granulated sugar, brown sugar, baking soda, salt, water, and vinegar. Mix until smooth. Fold in the chocolate chunks.
Pour into the prepared pan and spread the batter evenly throughout the pan. Bake for 15 minutes, or until a toothpick inserted into the center comes out moist with a few crumbs (not clean), but does not come out with runny batter. Do not over-bake or the brownies will have a cake-like texture. Trust me - these brownies fresh out the oven are irresistible. Allow to cool before removing from pan.