Even if you’re not “vegan,” if you’re juggling food allergies, it’s nice to have a recipe that avoids common allergens such as eggs and dairy. (Plus, it’s a frugal option if you’re missing these staple items in your fridge!)
We make this recipe often for our coffeehouse and other guests with special dietary needs, and they love being able to have a special chocolate treat!
I love that these involve minimal dishes (one bowl!), and are easily ready in about 1/2 an hour.
One-Bowl Vegan Brownies
- 1 Cup Whole Wheat Pastry Flour (or, to be gluten-free, 2/3 Cup Brown Teff Flour + 1/3 Cup Tapioca Flour)
- 1 Cup Sucanat or Organic Raw Sugar
- 1/4 + 1/8 Cup Unsweetened Cocoa
- 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 Cup Water
- 1/2 Cup Oil (I use Grapeseed or Olive)
- 1/2 tsp. real Vanilla or Mint extract (your choice)
Prepare a 8″ or 9″ baking pan. (I usually line it with parchment paper, so it’s easier to remove. The resulting brownies crumble easily.) Preheat oven to 350 degrees. In a big mixing bowl, combine dry ingredients, and then stir in wet ingredients. Mix well, scraping sides with a spatula until fully combined. Pour into your baking pan, and smooth the batter out evenly. Bake 30-35 minutes. Let cool at least 10-15 minutes before removing from the pan, so they will be a bit less crumbly. Then, remove carefully & serve.