My mom loved chocolate and that included brownies, one of her favorite desserts. Lucky for me, I inherited Mom's cookbooks and I've tweaked her favorite brownies with a local flavors.
The flour is from Nash's; the walnuts from Grouse Mountain Farm, and I might have used eggs from River Farm, but Liz had her baby and they weren't at the market last week, so I used flax seed egg replacer.
|So disappointed brownies aren't for dogs. I vote for carob next time.|
This recipe actually came from and old Better Homes and Gardens Cookbook, but brownies are timeless. It's hard to improve on the old school recipes, unless you add more nuts, dried fruit or chocolate chips.
(Makes 12 brownies)
1/2 cup vegan shortening or local butter
2 one-ounce squaares of baking chocolate
3/4 cup Northwest flour
1/2 teaspoon baking powder
Flax seed egg replacer for 2 eggs (2 tbs. ground flax seeds blended with 6 tablespoons water)
1 cup sugar
1/2 cup semi sweet chocolate chips
1 cup Northwest lightly toasted walnuts
Preheat oven to 350F. Lightly oil an 8-inch baking pan. Melt shortening and chocolate together in a double boiler over hot water. Cool.
Sift flour and baking powder together. In another bowl mix egg-replacer and sugar. Blend with shortening and chocolate, then stir into flour mixture with walnuts and chocolate chips. Stir just until blended.
Bake for 30 to 35 minutes. When a toothpick comes out clean, remove from oven and cool on cooling rack. Serve with coconut sorbet.