This is my new favourite vegan cooking (baking) website! The first time I made these they were delicious but a bit too dry and cakey for my liking. The original recipe is here, and below is my adaptation, which produce much more fudgey, dense brownies.
4 tbsp melted earth balance margarine
3.5 tbsp unsweetened cocoa powder
2 oz semi sweet chocolate chips
1 tsp vanilla essence
3/4 c sugar
1/8 c boiling water, maybe a little more if it doesn’t seem wet enough to blend easily
3/4 c flour + 1/8 c
1/4 tsp baking soda
1/2 tsp salt
1/2 walnuts or hazelnuts
Pre-heat the oven to 350 F and move one of the racks to the lower third. Line an 8 x 8″ pan with tin foil (make sure it’s sticking out over the edge of the dish so you can remove the brownie easily.
Place the cocoa and choc chips in a bowl and pour the boiling water over: mix with a spoon till silky and lump free. Add the sugar, melted marg and vanilla. Whisk really well till completely combined.
In a separate bowl, mix the flour, salt and baking soda with a fork till well combined, then add the chocolate mixture. Mix in with a wooden spoon or spatula – don’t overmix it, though, just till combined. Fold in the nuts.
The batter should be really, really thick and quite dry – almost like a dough. Press it into the pan with the spatula and bake for about 30 mins.
Good luck trying not to eat these all at once!