Makes 12 small brownies
- 2/3 cup unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon double-acting baking powder
- 1/4 teaspoon sea salt
- 1/3 cup (2 ounces) semi-sweet chocolate chips
- 1/4 cup grapeseed or sunflower oil
- 2 tablespoons mashed ripe banana
- 2 teaspoon pure vanilla extract
- 2/3 cup natural sugar
- 1/3 cup plain unsweetened vegan milk
- 1 tablespoon flax seed meal
- 1/3 cup semi-sweet chocolate chips (optional)
- 1/3 cup finely chopped toasted nuts (optional)
Preheat the oven to 325°F. Line the bottom of an 8-inch square baking dish with a long strip of parchment paper, folding the paper as needed. The paper should hang out of the top of the pan; when the brownies are baked you then lift up on the two opposite edges of the paper to cleanly remove the brownie from the pan. Alternatively, generously oil the pan and set aside.
In a bowl, sift together the flour, cocoa, and baking powder. Stir in the salt and set aside. Melt the chocolate chips and oil in a small bowl in the microwave in 30-second intervals until soft. Alternatively, melt the chips and oil in a double boiler. Stir the chips and oil until combined.
Using a blender or electric hand mixer, blend the melted chips and oil, banana, vanilla, sugar, milk, and flax meal until combined. Stir the flour mixture into the wet mixture. Fold in the chocolate chips, if using. Transfer the batter to the prepared baking pan. Sprinkle with the nuts, if using.
Bake until a toothpick inserted in the middle of the pan comes out with a few moist crumbs attached but no wet batter, 20 to 45 minutes, depending on the kind of pan you use. Glass baking dishes need longer baking time. If your toothpick comes out completely dry, the brownie has over-baked, but is still tasty. Cool in the pan on a wire rack for 30 minutes. Remove the brownies by pulling up on the parchment paper overhang. Cut into squares.
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.