Cakey Vegan Brownies

     I am not vegan. And, for love of eggs and cheese and ice cream, have little to no interest in being so. However, this treat woos me in ways I'd ne'er have expected. A new friend of mine, Melissa, introduced me to these brownies a couple weeks back and I was instantly enamored. Cakey brownies have not once had my appreciation, as I much prefer an absurdly dense, bordering truffle-rich brownie. This combo, however, the coffee + milk + cocoa + more chocolate on top (yes.) makes it happen. I can't resist. I will remark that a couple friends said they'd just as soon call it a cake. Well, you can be the judge; Although, as I think on it, the debate might be resolved by baking these in a larger pan lending to a stronger resemblance to traditional brownies. (Feel free to give it a whirl, but cut the bake time back a few minutes, to be safe.) Whatever the case, these are addictingly tasty, simple to bake (if you don't accidentally double the baking soda on your first try…story for another time.), rich enough to satisfy even my lofty chocolatey demands, and fabulous for a crowd. You can't lose. I recommend savoring with coffee and/or the ice cream of your delight (my present obsession: Talenti Gelato. aghh…). 

enjoy!

Cakey Vegan Brownies

modified from Rebar Modern Food cookbook

serves 12

ingredients:

1 1/2 cups all purpose flour

1/2 cup cocoa

1 1/2 cups brown sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1 teaspoon salt

3/4 cup coffee

3/4 cup almond milk 

(soy or cow's milk is fine, as well)

1/3 cup vegetable oil

1/2 cup walnuts, toasted and chopped, optional

1/2 cup mini semi-sweet chocolate chips

directions:

1. Preheat oven to 325 F. Grease a 9x9" pan and line with parchment paper.

2. In large bowl, sift flour, cocoa, sugar, baking soda and powder, and salt.

3. In separate medium bowl, combine coffee, milk, and oil. 

4. Add wet ingredients to dry and stir with spatula until just combined, adding walnuts at the end. Pour batter into prepared pan and sprinkle chocolate chips on on top. 

5. Bake for 25-35 minutes or until toothpick comes out clean from the center. Cool on rack and enjoy!