I am a total sucker for chocolate. I wish I wasn’t, but alas.
I made these brownies for a party and many have wanted the recipe. Warning, when making these, the mixture will not be creamy like other brownie recipes. The dough will be very dry and you will think you are doing it wrong. Please know that you are making perfect and delicious brownies.
What you will need:
1/3 cup room temperature butter flavored vegan non-hydrogenated shortening
1 cup sugar
1/2 cup while whole wheat flour
1/2 cup unbleached flour
1/4 tsp sea salt
1 TBS baking powder
1/3 cup unsweetened cocoa powder
1 tsp vanilla
1/4 tsp almond extract
1/3 cup almond milk
3/4 cup chocolate chips
3/4 cup walnuts
Canola oil spray
Start by preheating the oven to 300
In a mixing bowl, use a fork to mash all the sugar and shortening together. Use a fine strainer to strain all the dry ingredients into the bowl. Pour in the almond milk, vanilla, and almond extract. With a hand mixer, mix on low until everything is well blended. Again, it will look very dry. Like a chocolate crumb mix. This is okay. Stir in the chips and nuts.
Spray a square or small rectangular glass pan with the canola oil. Pour the dough into the pan and using the back of a spoon or your hand, pat the dough into place. You are trying to smoosh out some of the air and make the top even.
Bake for 35 minutes and then check the edges of the dough. If they look extra dry, even crisp but not burnt, the brownies are done. If not, cook in 5 minute increments until dry on the edges. Make sure to let cool a few minutes and cut into squares.