Hello, fair interwebs! After a long summer hiatus from blogging, I am back and will be updating more frequently. The year is off to a really good start. For one thing, my school's dining hall, which has always been really vegan-friendly, now has one station that's entirely vegan and serves things like hazelnut pesto pasta and mock beef fajitas. I like being well-fed. And beyond food-related, it's just good to be back. Most of my classes are creative writing and it's good to have all my friends around again. And I have an internship with a reproductive rights organization and my roommate and I are going to have a radio show through the school...busy but good. Anyway, I've been meaning to post this recipe for a while. Over the summer I was staying at some friends' house for a week or so and wanted to bake something really awesome to thank them. After being frustrated that most of Vegweb's brownie recipes called for weird ingredients like tofu (okay, I understand that tofu is a very versatile food, but it should never go in baked goods. That just seems weird to me, and I wouldn't want anything I made to ever be able to be called 'tofu cookies'. Why. Ugh.) I finally found this recipe and modified it based on what ingredients were in the house. The result: amazing. When they came out of the oven, only two other people were in the house, but we ate about half the pan within an hour. Yum. The secret: self-rising flour! Halfway through measuring out the flour, I ran out, and self-rising was the only other option. I was worried they would explode in the pan, but they became incredibly light and fluffy, which works surprisingly well in a brownie.
1 cup all purpose flour
1 cup self-rising flour 1/2 c. sugar
1/2 cup brown sugar
3/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegan semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup vegetable oil
1 1/2 cups water
Preheat oven to 350 F. Combine wet ingredients in one bowl, dry ingredients in another, and add the wet to the dry. Stir well, pour into greased 9 x 13 pan, and bake for 20-25 minutes.