This is my favorite recipe - it's for dark chocolate vegan brownies, but you can use real butter/margarine and not ruin it. This recipe is also for dark chocolate brownies, but I've used regular cocoa and semi-sweet chips and still loved them.
1 cup Earth Balance or non-hydrogenated margarine, softened 2 cups dark brown sugar 1 cup white sugar 8 tsp Ener-G egg replacer + 12 Tbsp water (do not sub eggs, ruins texture) 2 tsp vanilla extract 2 tsp baking powder 1 tsp salt 1 cup dark cocoa powder (e.g., Hershey's "Special Dark") 2 and 1/2 cups flour 1 and 1/2 cup dark chocolate bits or chips Optional: chopped nuts
Cream together the Earth Balance and sugars. Add the egg replacer and vanilla and beat until well combined. Add the baking powder, salt, cocoa powder and flour and beat until just combined. Stir in the nuts and chocolate chips. Spread into a 9x13 square pan (grease sides and line bottom with parchment). Bake at 350 degrees for about 30 minutes, until done. Cool and cut into squares.
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1 cup Earth Balance or non-hydrogenated margarine, softened
2 cups dark brown sugar
1 cup white sugar
8 tsp Ener-G egg replacer + 12 Tbsp water (do not sub eggs, ruins texture)
2 tsp vanilla extract
2 tsp baking powder
1 tsp salt
1 cup dark cocoa powder (e.g., Hershey's "Special Dark")
2 and 1/2 cups flour
1 and 1/2 cup dark chocolate bits or chips
Optional: chopped nuts
Cream together the Earth Balance and sugars.
Add the egg replacer and vanilla and beat until well combined.
Add the baking powder, salt, cocoa powder and flour and beat until just combined.
Stir in the nuts and chocolate chips.
Spread into a 9x13 square pan (grease sides and line bottom with parchment).
Bake at 350 degrees for about 30 minutes, until done. Cool and cut into squares.