Today, I had the strongest urge to bake brownies but the last time I made them, I was still lacto-ovo. Now that I'm vegan, though, I didn't know if flax or banana would work as an egg substitute. As it turned out, they're absolutely perfect. I made mine using a banana. Flax, I read upon doing research, is a better substitute but I don't have any at the moment so I settled for the fruit-based alternative.
If you follow the recipe strictly, you will come up with half a party platter.
You will need:
- 2 cups of all-purpose flour
- 1¼ cup of agave nectar or honey if you're okay with it (Adjust sweetness by adding or subtracting a tablespoon or two)
- 1 unit of banana-based egg alternative OR 2 units of flax seed-based egg alternative
- 1 cup of liquefied virgin coconut oil
- 1 cup of water
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1 teaspoon of salt
Let's get baking:
1. Preheat your oven to 350°F or 175°C.
2. In a mixing bowl, mix your agave nectar, egg alternative, water, vanilla extract, baking powder and salt.
3. Thoroughly mix your coconut oil and your melted chocolate. You may use a pan over low heat or a double boiler to do this.
4. Pour the chocolate and oil mixture into the mixing bowl. Throw in the flour and mix well for about a minute, preferably using a mixer but a whisk will do.
5. Lightly grease a baking tray (23cm x 34cm or 9" x 13") and line the surface and sides with baking paper.
6. Pour your brownie mix onto the tray and bake for 30-35 minutes.
7. Check if it's done using a cocktail stick or toothpick (i.e. it should come out clean when poked). If done, take it out of the oven and allow to cool for at least 20 minutes before cutting to squares.
8. Serve heaven.