Fran Costigan
These soft, fudgy, and rich chocolate treats are studded with chocolate chunks or chips, while walnuts add crunch and cut the sweetness.
Note: If using coconut oil as the fat, make sure the other ingredients are at room temperature, or the oil will harden into clumps during mixing.
Makes one 8 X 8-inch square pan
70g plain flour
60g whole wheat pastry flour
50g Dutch-process cocoa powder
90g granulated sugar
50g whole cane sugar, ground in a blender until powdered
2 tsp arrowroot or cornflour
1 tsp baking powder
1/4 tsp fine sea salt
90ml extra-virgin olive oil or organic neutral vegetable oil
60ml pure maple syrup
60ml any non-dairy milk
2 tsp pure vanilla extract
1/4 tspchocolate extract (optional)
55g vegan chocolate chips or mini chunks
35g lightly toasted walnuts or mixed nuts, coarsely chopped (optional)
These soft, fudgy, and rich chocolate treats are studded with chocolate chunks or chips, while walnuts add crunch and cut the sweetness.
Note: If using coconut oil as the fat, make sure the other ingredients are at room temperature, or the oil will harden into clumps during mixing.
Makes one 8 X 8-inch square pan
1. Position a rack in the middle of the oven and preheat to 180C. Oil an 8 x 8-inch square pan and then line the bottom with parchment paper. Do not oil the paper.
2. Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cocoa, granulated sugar, whole cane sugar, arrowroot or cornstarch, baking powder, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
3. Whisk the oil, maple syrup, non-dairy milk, vanilla, and chocolate extract, if using, in a separate medium bowl until completely combined. Pour into the dry ingredients and mix with a silicone spatula until the batter, which will be thick, is smooth. Allow the batter to rest for ten minutes.
4. Stir the chocolate chips and nuts, if using, into the batter. Spoon the batter into the prepared pan, and spread into an even layer with a metal spatula.
5. Bake for 23 minutes until the top is set and dry and the sides have pulled just slightly away from the pan.
6. Remove the pan from the oven and set on a cooling rack. Immediately insert a wooden tester diagonally into the brownies. The tester will be coated with batter, but not wet. If necessary, bake for another minute.
7. Cool to room temperature. The middle of the cake will sink as it cools; don’t worry. Once cold you can push the sides down to level the cake if you like. Refrigerate until very cold before cutting into squares.
Keeping: Refrigerate the brownies in a covered container, in layers separated by parchment, for up to three days, or freeze for up to one month. Defrost unwrapped or eat straight out of the freezer.
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