One thing i have always been intimidated to bake from scratch is brownies (and pie crust, but that’s another story for another time). I have always resorted to making brownies from a nice boxed mix where all I need to add is eggs and some oil. I did make black bean brownies from scratch once, but I have never made those proper ooey, gooey brownies.
I finally decided it was time for me to step out of my brownie comfort zone and make them from scratch. After a bit of trial and error, I finally found a delicious recipe that resulted in gooey brownies that weren’t too sweet and weren’t too dry and stuck to the pan. Brownie success!
Now if I could only get enough confidence to tackle that pie crust…
Chocolate Chip Brownies (adapted from this recipe)
1 cup whole wheat flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp fine salt
½ cup maple syrup
½ cup almond milk
¼ cup water
1 tsp vanilla extract
1 egg (to make vegan, use an egg substitute)
½ cup semi-sweet chocolate chips
1. Pre-heat your oven to 350F. Spray an 8×8 square baking pan with cooking oil.
2. Add your flour, cocoa powder, baking powder and salt to a large mixing bowl. Stir together until well blended.
3. In a smaller bowl, add your egg, almond milk, maple syrup, water and vanilla. Beat until well blended. Slowly fold your wet ingredients into the dry ingredients and continue to mix well. Add the chocolate chips.
4. Pour your brownie batter into your baking dish and bake for 30-35 minutes. Enjoy your brownie with some ice cream or just by itself.