Becca Jane St Clair

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[Recipe] Vegan Reduced Sugar Brownies

11242166_10153368646662160_951110048_o Mmm. Brownies. Though, I must admit, these are more cakey than a usual brownie, but still. Yummm.

Last Thursday, we had our steam-up and we had a few friends present. I like to bake things when we play trains in the garden, but last time I made 24 cupcakes, we only had about 8 people show up and Tim wound up taking the cupcakes into work, so this time, I waited to see what the numbers were and needed something that would be quick to make. I immediately remembered a recipe for Vegan Brownies I made years and years ago (at least 10!) when I was vegetarian. I decided to change it a bit to make it more diabetic and diet-friendly. I did NOT calculate the syns for this recipe, because the original is in US measurements and all of my syns are calculated based on metric measurements, but I might go back and try to convert everything. Oh, and the best part is you only need an 8″ pan to mix AND bake them in!

You will need:

1 1/4 Cup flour (you can use plain or wholegrain. For denser brownies, I would only use 1 Cup)
1/2 C Truvia baking blend (or Splenda for Baking or Half Spoon…or regular sugar)
1/3 C cocoa (I used my good ol tin of Hershey, but I can’t wait to try this with Green & Black’s Organic)
1 tsp baking soda (if using bicarbonate, use 1 1/2 tsp. I happened to have a box of Arm & Hammer)
1/2 tsp salt
1 Cup warm water
1 tsp vanilla essence
1/3 Cup vegetable oil (You could probably sub in apple sauce. The next time I make this, I’m going to use applesauce)

And the magic ingredient:
1 tsp Red Wine vinegar (or other vinegar, but not balsamic)

Optional: I also added in a bag of dark chocolate chips (not Vegan) and white chocolate chunks (also not Vegan)

1. Pre-heat the oven to 180C (350F)
2. Mix all dry ingredients together in an 8 inch square baking pan.
3. Create holes in each corner of the dry mix and pour a wet ingredient into each corner.
4. Stir to combine. This is where you can stir in any add-ins such as chocolate chips, m&ms, 2 TBS of PB2, etc.)
5. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool in the pan for about 20 minutes or you will have a crumbly mess.

Edited to add on 14 April 2015: If you use regular Truvia instead of the sugar blend and you do not add any additional chocolate chips, this recipe comes to 56.9 syns total. Cut into 16 it is 3.5 syns per brownie!


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