"The wise man should consider that health is the greatest of human blessings. Let food be your medicine."
- Hippocrates

November 22, 2010

Who wants Brownies?

If you're anything like me...brownies are one of those treats that are perfect for just about any occasion! My favorite way to eat them is slightly warmed up with a big scoop of ice cream on top (try this brand!).

These brownies are just the way I like them, slightly crispy on top and ooey gooey fudgy in the middle! They taste sinful, but really, compared to other recipes, they're not all that bad! I'm not saying you should eat them for breakfast of course, but everyone needs to indulge in a nice decadent treat every now and then. Are you with me?? Thought so!!

So go ahead, make these tonight...it's Monday, and nothing makes Mondays slightly more tolerable than a nice warm fudgy brownie! Here's the recipe!


3/4 cup all-purpose flour*
1/3 cup more all-purpose flour or whole wheat pastry flour*
1/3 cup cocoa powder
1 tsp baking powder
3/4 cup + 1 Tbsp unrefined sugar
1/3 cup ground chocolate chips (grind in a food processor)
1/2 tsp sea salt (a little generous)
1 Tbsp arrowroot powder OR cornstarch
1/4 cup + 2 Tbsp plain soy milk or other plain non-dairy milk
3 Tbsp pure maple syrup
1/3 cup canola oil
1 tsp pure vanilla extract


Preheat oven to 350 degrees.

In a bowl, sift together the flours, cocoa powder and baking powder. Add the sugar, chocolate chips, and salt, and stir until well combined.

In a separate bowl, combine the arrowroot with several tablespoons of the milk, stirring through until smooth, then add the remaining milk and other wet ingredients and stir until well combined.

Add the wet mixture to the dry, and stir through for about 1/2 minute or so (the batter will be quite thick). Pour evenly into a lightly oiled (or lined with parchment paper) 8x8 inch baking pan.

Bake for 23-25 minutes, then remove from oven and let cool in the pan, running a spatula around the outer edge to loosen. Once cooled, cut into squares.

Makes 12-16 brownies
* For wheat-free brownies, use white spelt flour, but add an extra 2-
3 Tbsp (in addition to the 3/4 cup + 1/3 cup)

This recipe is from Dreena Burton's Vive le Vegan