Sam Turnball's Fudgy Double Chocolate Brownies
If you missed last week's post, I reviewed Sam Turnball's new cookbook, Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Sam and her publisher gave me permission to share one recipe from the book with you and I chose her Fudgy Double Chocolate Brownies. If you know me, you know I love dessert...
1 cup vegan chocolate chips
½ cup vegan butter
1 cup white sugar
½ cup non-dairy milk (such as soy or almond)
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup cocoa powder
1 ½ tsp baking powder
¼ tsp salt
½ cup chopped walnuts (optional)
1. Preheat your oven to 350°F. Grease an 8- x 8-inch baking pan.
2. In a small saucepan, melt together the chocolate chips and butter, making sure to remove the saucepan from the heat just as it’s finished melting to ensure you don’t burn the chocolate.
3. Pour the melted chocolate into a mixing bowl. Add the sugar, non-dairy milk, and vanilla and mix well. Now add the flour, cocoa, baking powder, and salt and mix until combined. Finally, add the walnuts (if using).
4. Pour the batter into the prepared baking pan and bake for 30–35 minutes, until the brownies are pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs on it. Let the brownies cool and set overnight. This is the key to perfect gooey brownies.
5. To store, let the brownies cool completely, then cover with foil or plastic wrap and keep at room temperature for the best texture. For longer storage put in an airtight container and store in the fridge.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.