Tuesday, December 1, 2009

Brownies :)

Just for my friend Kristi, who wondered why I didn't have any dessert-type recipes up here. Well, the short (and not-so-sweet) of it is that Dave doesn't eat sweets, and I cannot eat an entire recipe of sweets myself! That and there's SO MUCH sugar in these brownies! :)

Here's one of my favorite brownie recipes, for Kristi. It's passed down from my Grammie Lundquist -- vegan without any substitutions!

OIL -- I think that you can use any type of oil, although I've only made these with vegetable oil, canola oil, and sunflower oil. If you want to use olive oil, refined olive oil is processed to remove the strong taste associated with olive oil (extra virgin, virgin). Or you could just add a little more cocoa. :)

Equal Exchange Baking CocoaCocoa -- I use Equal Exchange baking cocoa. Yum.

Sugar -- I like using turbinado or raw cane sugar in this recipe.

I might even make these up this week. It's December, so I can bring a bunch of them to work, thereby avoiding the danger of eating them all myself!!!

3 cups all purpose flour
2 cups sugar
3/4 cup cocoa
2 tsp salt
3/4 cup oil
2 T vinegar
4 tsp vanilla
1 cup water
1 cup chopped nuts (optional)

What to do
Sift dry ingredients together. Add wet ingredients to dry. Stir just enough to completely mix the wet and dry ingredients. Stir in the chopped nuts, if using. Spread into a lightly oiled 9 x 13 pan. Bake 40-30 minutes at 325 degrees. Let the brownies cool for five minutes or so in the pan before cutting them. Cut them as big or as little as you'd like.

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