I have tried numerous brownie recipes with what I call failure after failure. Some were too cakey, some too dense and some were simply gross.
I was emailed this recipe by a friend and finally tracked it down online. It’s perfect!!
I give all the credit to Sweet Pea Baking Company
Also VegNews magazine was able to publish the recipe and make it available online. Here’s my version of it:
Makes 12 brownies
2 cups flour (Bob’s Red Mill organic unbleached white flour)
2 1/2 cups sugar
1 cup cocoa powder ( I used Dutch process for a dark, rich brownie)
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup coffee
2 tablespoons flaxseed meal (Bob’s Red Mill, ground flaxseed meal)
3/4 cup water
1 cup plus 2 tablespoons canola oil
1 tablespoon vanilla
1/4 cup chocolate chips (I skipped this, but sounds tasty)
1. Preheat oven to 350 degrees. Grease a 9 x 13 baking dish. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until combined.
2. Add coffee, flaxseed meal, water, oil, and vanilla, and mix with a spatula until mixture is thick and wet.
3. Spread batter into prepared baking dish, and sprinkle with chocolate chips. Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
I tried these in a smaller dish and they were too thick and cakey. I recommend the 9×13 pan for a more slim, classic brownie.