I was craving chocolate. I never crave chocolate (weird, right?). So I decided to attempt a vegan brownie with no added oil or “butter” or any extra fats. But I did want to retain as much moisture as possible because, really, nothing’s worse than a chalky, dry brownie.
For a first attempt, I must say I’m pretty pleased ☺ Definitely not dry, but I might still try to moisten it up some more next time. Never the less—and my husband agrees—this recipe is post worthy. So . . . without further adieu, here ya go!
Banana Walnut Brownies
½ c whole-wheat flour
¾ c oat flour
¼ c sugar
½ c cocoa powder
2 T cornstarch
¼ t baking soda
½ t kosher salt
1 medium banana, puréed
2 t vanilla
2 T maple syrup
½ c sugar
1 flax egg (1 T ground flaxseed + 3 T warm water)*
¾ c walnuts, chopped
¼ c mini chocolate chips
Preheat oven to 350˚F.
In a small bowl, make flax egg and set aside.
In a separate large bowl, combine all dry ingredients.
In another bowl, combine all wet ingredients, including the flax egg. Add wet ingredients to dry ingredients until thoroughly mixed. The batter will be very thick and pasty. Add in the chopped walnuts (I kneaded them in with my hands).
Line a baking pan with parchment paper. Press batter firmly into the pan until evenly distributed. Sprinkle the chocolate chips and gently press them into the batter.
Bake for 30 minutes. When done, lift the parchment paper containing the brownies out of the pan and onto a cooling rack. After 5-10 minutes enjoy them warm!!
*Allow flax egg to gel (~10min.) before adding to recipe.
Inspired by Wonderslim Wondercocoa’s Wonder Brownies
© Gina Chythlook