Basic brownies made with cocoa.
- 2 eggs (or vegan replacement, see directions)
- 1/2 cup water
- 5 tbsp butter or margarine (can be partially or completely replaced with "magic" coconut oil)
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup Dutch process cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp kosher salt
- 1/3 cup pecans or walnuts
Preheat oven to 350°F. Grease a 9x9 inch pan and line bottom with a piece of parchment.
For vegan brownies, replace 2 eggs with 2 tbsp flax meal plus 5 tbsp water, or 2 eggs worth of VeganEgg, Ener-G egg replacer, etc.
Mix eggs, water, butter/margarine/coconut oil, canola oil and vanilla extract in a small bowl. In a large bowl, combine flour, sugar, cocoa, baking powder and salt. Add wet ingredients to dry and mix thoroughly. Pour batter into pan. If using pecans, chop them finely and sprinkle over the top of the batter.
Bake for about 25 minutes, or until a toothpick inserted into the center of the pan comes out clean.
If making magic brownies, calculate concentrations first, unless you're just determined to have a bad time. A reasonable serving may be much smaller than you think.