2/3 cup dutch cocoa
2 cups granulated sugar (I used 48 packets of Truvia)
3/4 teaspoon sea salt
1 cup sifted All-Purpose Flour
1 teaspoon espresso powder or instant coffee
1 cup toasted pecans or walnuts, diced (optional)
1 cup semisweet chocolate chips
Egg substitute equivalent to 3 large eggs
1/2 cup vegetable oil
3 tablespoons hot water
1 tablespoon yacon syrup or agave syrup
1) Preheat oven to 350 degrees Fahrenheit.
2) In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chocolage chips. Add the egg replacers, oil, and water and stir until smooth.
3) Spoon the mixture into a lightly greased 8x8" square pan, smoothing the top with your spoon.
4) Bake the brownies for about 35 minutes. After 35 minutes, check the brownies to see if they are done. Using a cake tester, knife, or toothpick, pierce the center of the brownies. If the batter under the crust is still shiny, wet, and smooth, continue to bake the brownies, checking frequently, until done.
5) Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. If desired, spread syrup on top of the brownies before serving. Enjoy.
Some chefs, I discovered, like to use a pizza cutter to cut the brownies. Also, run the knife under hot water and dry after each cut to get perfect brownies.
Source of recipe: I modified a King Arthur Flour recipe and made it vegan. These brownies have a rich chocolate flavor so you'd better like chocolate if you're going to make them.