Monas Chewy Good n Gooey Pecan Brownies
2 cups unbleached flour
1 cup sugar
1 cup brown sugar
1/2 cup vegan cocoa
1 teaspoon baking powder
1 cup chocolate soy milk
3/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans, more or less! (optional)
1. Pre-heat oven to 350, and pop in your pecans (or other nuts) before you chop em. Theyll get roasty and smell good, and be better for the brownies.
2. Mix flour, sugar, cocoa, baking powder, salt in one bowl.
3. Add milk, oil, vanilla extract.
4. Chop up nuts (food processor) and stir them in as well. Mix it all up well! Youll get a consistency that's suspiciously like frosting. But that's good!
5. Grease and flour (or cocoa) a 9X13 inch pan. Pour your mix in there.
6. Bake for 25-30 mins. Theyre done when the top is kind of firm.
7. You should really let em cool for 10-20 mins before cutting into them because they're SO gooey. But if you like em like that, dig in right away!
SO HOW'D IT GO?
I messed with these a little but i wished i wouldn't have. I reduced the sugar to just over half of what was called for, used plain lite soymilk, added an extra 1/4 cup of cocoa, used 1/2 c applesauce & 1/4 c veg oil, and added an extra tsp of vanilla. They were good and chewy, just not quite sweet enough or gooey at all. I was really hoping for fudgier gooey brownies and these weren't them. I'll make them again sometime but i'll follow the instructions next time instead of trying to make them healthier.
These were pretty good! They didn't cook in the middle, but the outter parts were good. :)
you should specify by saying cocoa powder...i thought you meant hot cocoa at first.
I subbed applesauce for oil and I liked them a lot, but they definitely tasted fruity and I would stick with oil for anyone I was trying to impress. I added an extra 1/4 cup of cocoa because I only had vanilla soymilk and I threw in an egg replacer 'cause I was nervous they'd be too gooey. they were great after 25 minutes in the oven and 15 in the freezer. YUM!
I ended up making some adjustments to these and found they came out perfect. I replaced the pecans with chocolate chips and omited the baking powder. They ended up chewy and delicious. I'll never need another brownie recipe again!
These were wonderful. I am a new vegan and was sure that I would miss "real" brownies. I am totaly converted! Thank you so much.
On my last batch I used half applesauce and half oil. I also used a cup of whole wheat flour and they turned out great, just a little more fluffy. Not quite cake like but not as gooey either. My non vegan students loved them also.
Many hugs
These were really great! I used walnuts and peppermint-chocolate soy milk, and instead of the vanilla I subbed 1 tsp mint extract...the result was much like a peppermint patty, chocolatey and minty and fudgy goodness (I'll save that variation for next Christmas). Thanks Mona for the awesome recipe!
These are outstanding. I registered just to say how much we love these. I use walnuts and also add 1/2 cup chocolate chips. Delicious!!
These are pretty good. Mine were far from gooey though... very cakelike. I did make some substitutions -- I used raw coconut butter instead of veg oil, which gave it an interesting taste, plus I used cake flour, which would contribute to the light, cakey quality. Mine turned out very light brown, and not terribly chocolatey. Next time, I think I will increase the cocoa by 1/2 cup and reduce the flour by 1/2 cup to compensate.
I have a kinda of dumb :-[ question....For the cocoa used, is that like cocoa you put with milk to make hot cocoa or is it like baking cocoa? Does it matter which one is used?
Thanks for the help, I really want to make these!
Weelittlebuddy: Not a dumb question at all! But yes, it does matter which one is used. You should use baking cocoa. Drinking cocoa has extra ingredients that would (probably) change the outcome of the recipe, not to mention most drinking cocoa mixes have milk products in them. Hope that helps!
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