The brownies I made on Sunday afternoon turned out even better than I’d hoped. I didn’t change anything in the recipe, but I did add something. Sadly, the addition of the white chocolate chips robs these brownies of the official designation of “vegan,” but they’re still damn close. To keep them vegan, just leave out the white chips, or use regular chocolate chips, or perhaps substitute some chopped walnuts…ideas abound.
3/4 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 cup vegan chocolate chips
1/4 cup canola oil
1 small ripe banana, mashed
1/2 cup sugar
1/2 cup plain or vanilla soymilk
1T flaxseed meal
1 tsp vanilla extract
1/2 cup white chocolate chips (or addition of choice), optional
Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with cooking spray. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.
Melt the chocolate chips with the canola oil in the microwave at 50% power, stirring until smooth. Whisk in the banana and sugar.
Combine the soymilk, flaxseed meal, and vanilla in a measuring cup, then fold into the chocolate mixture.
Stir the chocolate mixture into the flour mixture until just combined.
Gently fold in the white chocolate chips or other add-in, if using. And yes, taste the batter.
Spread in the prepared baking pan, and bake for 20-25 minutes, or until a toothpick inserted 2 inches from the side of the pan comes out dry, but the middle is still soft (mine took 20). Cool in the pan on a wire rack.
SO GOOD. They were far moister than I expected – these are not the dense and chewy type of brownies, but the soft, luscious, cakey kind. I was mildly concerned that the banana flavor would come through too strong, and was surprised to find out that even though the inclusion of banana is just barely detectable, it’s actually a pleasant top note against the richness of the chocolate. You can’t even complain about these nutritionally! Ah, at last…I may have finally discovered my perfect brownie.
Yield: 16 brownies. Per brownie (with white chocolate chips): 151 calories, 7g fat (2.2g sat), 20.5g carbs, 1.5g fiber, 2g protein.
Per brownie (without chips): 111 calories, 5g fat (1g sat), 15.4g carbs, 1.5g fiber, 1.5g protein.