Caity Healy | Lifestyle Editor
In order to make a change this large in your diet and habits, it’s a good idea to start with a simple recipe that will match your diet without having to sacrifice any of the flavor you’re used to.
When making these brownies, I was at first a little skeptical that they would taste as delicious as the ones I typically eat. However, just by the batter, I knew they’d be amazing. And yes, I did end up eating far too much of the batter. Plus, the batter didn’t have raw egg in it so it was risk-free.
After I pulled them out of the oven, the center had that warm, gooey, chocolatey consistency that’s to die for. The texture was more dense than a normal brownie, and every bite had my mouth watering. This is definitely a recipe worth trying if you’re considering that transition into veganism; it’s both simple and delectable.
Recipe:
Preheat the oven to 350 degrees.
In a large mixing bowl, combine 2 cups of flour, 2 cups of white sugar, ¾ cup of cocoa powder, 1 teaspoon of baking powder and 1 teaspoon of salt. Stir the dry ingredients together until they are well combined.
To the dry ingredients, add 1 cup of water, 1 cup of vegetable oil and 1 teaspoon of vanilla extract. I added in ½ teaspoon of almond extract with mine as well, but you don’t have to do this.
Mix this until it’s well combined and there are no clumps in the batter. Spread the batter evenly into a 9×13 pan. I greased my pan by using vegetable oil on the bottom, then coating that with a thin layer of flour to avoid sticking.
Bake for 25 to 30 minutes, or until you reach your desired consistency. Personally I prefer mine a little more gooey, so I opted for about 25 to 27 minutes and it was perfect.
Allow brownies to cool for at least ten minutes before you begin cutting into them.
Recipe inspired by allrecipes.com
Contact the author at chealy16@mail.wou.edu
Photo by: Paul F. Davis
