I definitely always thought that the word vegan was the short way of saying vegetarian. But then I started hearing people say that their shoes were vegan and I was a little confused because shoes don’t really eat...anything...at all. At that point, I thought it might be a good idea to Google it and see if there’s a difference between the two…which there obviously is. I can’t be the only one who thought they meant the same thing though. Vegan seems like such a good nickname for a vegetarian too. You obviously can’t say you’re a veggie. Or a vegeta.
Anyways, I’m not a vegan. Or a vegetarian. But I didn’t have any eggs on hand, so I had to improvise. My mom kept telling me that these brownies were going to come out terrible because they didn’t have any eggs. I told her to trust me on this. I was using a high rated recipe from allrecipes.com. There was no way it could go wrong.
It took me literally 5-7 minutes to make the batter and 25 minutes to prove that these brownies were far from terrible. Ironically, I have my mom to thank for that because I had set the oven to 25 minutes as the directions instructed me to, but my mom pointed out that the brownies smelled “done” at 20 minutes. And her spidey sense was on point.
I’m not going to lie and say that you can’t tell that there are no eggs in these brownies, because you can. I mean, not that I know what eggs taste like in a brownie, but I know there’s a difference in the way these brownies taste and the non-vegan ones I usually make. It wasn’t a bad difference though. They were just more rich and chocolatey and kind of crumbly. Nonetheless, they were still delicious and very simple to make, so you can bet that I’ll be making these again. And you thought a lack of eggs would get in the way of me and my chocolate cravings? Ha. Not a chance.
Ingredients:3/4 cups unbleached all-purpose flour plus 1/4 cup whole wheat flour
1 cup white sugar
6 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
Directions:Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 20 minutes in the preheated oven, until a knife comes out clean. Let cool for at least 5 minutes before cutting into squares.
Adapted from Allrecipes.com