In all my collective years of baking, both as a child with my mother or siblings, and now as an adult, I can’t remember a time when I’ve made brownies that weren’t from a box. Granted, I may have done so when I was younger, but not that I can recall.
Given that, I suppose I’ve always assumed that there was particular art to making them. More specifically, I always wondered how the ingredients in brownies combined to make the delicately crisp layer of goodness on top and the chocolate-y gooeyness below. I figured there was more to it than it turns out there is.
What prompted me to make brownies from scratch was the most recent episode of The Office. Although it’s hardly significant to the overall plot, one of the characters made brownies, and they looked goooooood. So I thought “I wonder if I can make vegan brownies?”
Without hesitation, I did an Internet search, opting to try the first recipe that came up. And considering that today is Valentine’s Day, I decided to finally christen the heart-shaped baking pan that I obtained a few months back when a neighbor of a friend put it up for grabs.
-Mix together 2 cups flour, 2 cups sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder and 1 teaspoon salt.
-Add in 1 cup water, 1 cup vegetable oil and 1 teaspoon vanilla extract. Blend well.
-Spread the mixture in a 9×13 inch or equivalent-sized baking pan.
-Bake at 350 F (~175 C) for 25-30 minutes. Let cool before cutting. Then eat!<