Ultimate Brownies

For those who love a good fudgy, over-the-top confection, you have just found the ultimate brownie. This brownie is different from others that look and taste the same because it lacks undesirable fats and sugars. Baking without butter, refined sugar, eggs and milk is not impossible, on the contrary, it is extremely easy. Many of the ingredients used are found in regular supermarkets and do not cost a fortune. However, as to not compensate taste and quality it is always smart to chose the best, freshest ingredients, preferably organic. In this little space of cyberspace that I claim, I will offer vegan recipes that stand up to any full fat, full sugar pastery and claim their own.

This recipe was inspired by several brownie recipes, most of them not vegan. Of the many, many recipes I read, the one ingredient that I knew I had to add was coffee. Not many asked for coffee, but after reading it in one I could not get the idea of incorporating the marriage of coffee and chocolate out of my head. And after tasting the final product, I knew I was onto something. Everything else from the usual brownie was replaced without hesitation. Oil for butter, agave nectar for sugar and unsweetend chocolate in place of regular baking chocolate which normaly contains dairy. The coffee really brings out the intense taste of the unsweetened chocolate and somehow helps it linger in you mouth. The sweetness of the agave nectar perfectly balances the bitter chocolate. When I was experimenting with this recipe I had tunnel vision for something so chocolatey I completely disregarded any type of add in such as nuts, chocolate chips (yes, it's always possible to add MORE chocolate), fruits....you get the point. To do this, simply chop up whatever your add in might be and fold it into the final mixture right before pouring it in the pan. This recipe is very forgiving and the very best part of it all is that you can eat the batter straight from the bowl without the guilt of eating raw eggs. Actually, do try the batter from the bowl. It's simply wonderful.

you will need these:
8x8 baking pan
2 bowls
whisk
wooden mixing spoon (and a rubber spatula will help too)
double boiler (or you can do what i do and place a small sauce pan or ceramic bowl atop a larger pan of boiling water)

Flour mixture:
1 1/2 C all purpose unbleached flour
3 T cocoa powder
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt

Liquid mixture:
1/4 canola oil
1 C agave nectar
1/2 tsp alcohol-free vanilla
3/4 C strong coffee, divided
3 oz. unsweetend chocolate (vegan dark chocolate willl work too)

Preheat oven to 350 degrees and grease the pan with canola oil

Melt the 3 oz. chocolate in a double boiler. Add 1/4 C coffee when chocolate starts to melt and take the pan off the heat, stirring until just combined. Set aside to cool

Whisk together the flour mixture making sure it is free of lumps

In the second bowl beat the oil, agave nectar and the remaining 1/2 C coffee. Plop the semi cooled chocolate mixture in and beat until it is a smooth, beautiful glossy dark brown. At the very end add the vanilla and give it a couple more stirs.

Slowly add the flour mixture to the liquid by adding small amounts of the flour at a time. Mix until just combined and pour into baking pan. Bake for 20-25 minutes making sure not to overcook.

Find a nice distraction to allow the brownines to cool. Serves 9-16

*a note about the coffee. if you do not consume coffee on a regular basis, first of all, i commend you, second of all it is not absolutely necessary to purchase it just for this recipe. your favorite milk substitue will do, just keep in mind many of them add sugar so you might want to use a little less agave nectar. that being said, the coffee really does take it to another level. i'm just saying...

**and a note about agave nectar. this can be found at natural, alternative health food stores in the baking aisle. however, in a pinch maple syrup will do the trick; just try to use the natural stuff- grade a or b is fine