Vegan Brownies – 3 WW pts each
I have been craving a big fat brownie for a couple days now. Unfortunately, I got a sinus infection and couldn’t do much, but once I started feeling better, I knew what I wanted to do. I found a Vegan brownie recipe and it turned out pretty darn good. It definitely satisfied my craving! I made a few modifications to the recipe and they still turned out great.
Vegan Brownie (from Allrecipes.com) – makes 242 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water – I used 1 1/2 cups of soy milk1 cup vegetable oil – I used 1/2 cup1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
I wanted to add some nuts to some of the brownies, so I decided to add nuts to 1/3, swirled chocolate/PB chocolate chips to 1/3 and left 1/3 plain. Hubby liked the ones with the PB/choco-chips best. I liked the plain ones best.
Ahh… this is the best way to enjoy a brownie – warm with vanilla ice cream (Tofutti for me) over the top. MMmmmm!!
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 serving: 153.9 Calories, 5.4 g Fat, 0.0 mg Cholesterol, 127.3 mg Sodium, 62.1 mg Potassium, 25.5 g Carbs, 2.0 g Dietary Fiber, 18.0 g Sugar, 2.3 g Protein WW POINTS = 3
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂
beantownbaker — November 24th, 2013 @ 6:05 pm
Are pom seeds the best.
I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.
Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.
Happy Thanksgiving!
beantownbaker — November 24th, 2013 @ 6:09 pm
Thanks! Happy Thanksgiving to you!
Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.
Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!
beantownbaker — November 24th, 2013 @ 6:11 pm
This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.
It looks fantastic! thanks a lot for sharing the recipe
beantownbaker — December 1st, 2013 @ 6:49 pm
It’s really quite tasty. Let me know if you try it out!