Recipe Share: Double Chocolate Salted Brownies {need I say more?}

10:15 PM


Ooey gooey, delicious and chewy. And egg-free! Vegan in fact. You'd never know. I may be all about not eating meat, but vegan cooking or vegan baking is not my thing. I love my dairy. Give me milk and eggs!

I stubbled upon this recipe last week when I realized I had no eggs in the fridge and limited butter, without time to shop. Plus, we only really go to the store once a week, and that was scheduled for later. Anyhow, I risked it with this recipe and I'm glad I did. These brownies came out fabulous. We even taste tested them on a few friends. The consensus being that they are indeed are worthy! I think they are actually my new favorite brownie…until I stumble upon the next best thing of course. And...now I will know what to bring to that next vegan pot-luck or friend-with-a-dairy-allergy's house. And you will too. :)

Without further ado…

Double Chocolate Salted Brownies: yield 12-16
(I am convinced, everything is better with salt)

Adapted from AllRecipes

Ingredients:

  • 2 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup Ghirardelli Semi Sweet Chocolate Chips 
  • 1/2 cup chopped macadamia or walnuts
  • corse sea salt 

Method:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Fold in chocolate chips and nuts. Spread evenly in a greased 9x9 inch baking pan. Sprinkle top with corse sea salt. Don't be shy!
  3. Bake for 25 minutes in preheated oven, or until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
  4. Devour

And to those of you non-vegans, go ahead and pour yourself a big glass of milk. What's a brownie without milk anyhow? Foolishness. ;)

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