After last weeks' over the top, more-is-more cake, I needed to come back to something simple, classic, and just down right feelgood - as in the adjective, like in "wow, that cashmere sweater's so feelgood". No? Whatevs.
This recipe is rich and fudgie but not too dense. You don't think it can be both fudgie and light? That's ok, you don't need to believe me. Just make it. This brownie is so good, I had two while sitting here. And you know what? I might have some more. I'm not even going to feel bad about it. In fact, I didn't even want to prejudice you by spelling out that these treats are vegan and also kind of guilt free (unless you care about carbs, in which case you do not belong here. Off with your head!). If I haven't sold you into making these yet: it's a one bowl mix!
2 cups all purpose flour
1 3/4 cup sugar
1 tsp baking powder
1 tsp salt
1 cup cocoa powder
1 tsp espresso powder dissolved in 1/2 cup warm water
1/2 cup soy milk (if you don't have this on hand, just double the water)
2/3 cup unsweetened apple sauce
1/3 cup vegetable oil
3/4 cup walnuts, chopped
Preheat oven to 350F
In a large bowl, whisk together flour, sugar, cocoa & chocolate, baking powder and salt. Add in milk and espresso and stir until well combined. Do not worry about over mixing, you want to develop the glutens. Set aside.
Prepare your baking pan, either a 9x13 or 11x11 will do. I lined the pan with parchment paper to simplify serving and clean-up but greasing and flouring the pan will work just as well.
Now mix in oil and apple sauce and stir until well combined. Mix in walnuts and spread evenly into pan.
Bake 25 to 30 minutes until toothpick inserted near the center comes out clean.