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Amazing (Gluten Free-opt) Brownies

What you need: 

2 cups flour or gluten-free flour (tastes just as good)
2 cups sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canola oil
1 cup water
1 teaspoon vanilla extract
3/4 to 1 cup vegan margarine, melted (I use Earth Balance)
walnuts, to taste (optional)
chocolate chips, to taste (optional; I use the Whole Foods green bag that says "vegan")

What you do: 

1. Preheat the oven to 350 degrees F. Grease a 9" x 9" baking pan.
2. In a bowl, thoroughly combine all dry ingredients (flour, sugar, cocoa powder, baking soda, and salt). In another bowl, combine all wet ingredients (oil, water, and vanilla extract). Add WET ingredients to the DRY (should be creamy & pretty smooth). Stir in margarine. (Use 1 cup margarine for more fudgey brownies and 3/4 cup margarine for more cakey brownies).
3. Pour into a baking pan (brownie mixture should not be too thick) and add chocolate chips and walnuts.
4. Bake in oven for 20 to 30 minutes (the less minutes, the more moist). After about 5 to 10 minutes the mixture might look airy and bubble, but that's okay. Cut out a small piece from the corner and and taste to check if the brownies are done to your liking. When fully baked, the top of the brownies should be slightly cracked in appearance.
5. Chill in the fridge for 10 minutes before cutting it into squares or else the brownies will fall apart. Enjoy!
Source of recipe: A mix of many different brownie recipes

Preparation Time: 
15 minutes, Cooking time: 20 to 30 minutes
Cooking Time: 
20 to 30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I just made these.  I checked them at 20 minutes and VERY runny (I forgot about the oil/marg being too much!).  So, I stuck it back in the oven for 10 mintues, still runny.  So, I turned off oven and left it in.  I am hoping it comes out ok.  I also used the Bob's All Purpose GF flour.  These brownies did rise a bit, so I'm hoping just leaving them in the oven will finish them off! 

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Runny? Or maybe my oven's temperture was wacky.  I made sure my oven didn't turn off during the baking but I kept checking at 10, 20, 30 and it was very liquidy so I did take it out at 30 minutes and chilled for 5 but when I sliced it the outsides were cooked nice and moist but the entire inside portion was runny. I checked and rechecked to make sure I didn't leave anything out and I noticed there wasn't anything in the ingredients list that would cause this to rise or stick together (Egg replacer or baking powder)  So after cutting out a section for me to eat I am sticking it back in the over for 10-15 minutes more and I'll check periodically.  I did use a GF flour mix which gave it an odd flavor in my opinion but I'm still going to eat it.  (Bob's Red Mill All Purpose) Also, I took majikbeemer's advice and was careful with the oil.  I used 1 C canola oil and about 2 Tbsp vegetable shortening (Earth Balance) because I didn't have margerine. (I didn't want it to be dry either, ha!) Additionally,  I reduced the sugar to one cup and added 1 cup of chopped raisins instead.  I don't think this was really meant to be GF or else maybe the poster accidentally left off the rising ingredient.  :-(

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WATCH OUT! This recipe has WAY too much grease! I KNEW that 1 cup of oil AND 1 cup of margarine was WAY too much, but I thought, "No, I'll give this recipe a shot and do exactly as it says." Spare yourself the disappointment and use only oil OR margarine or find another recipe.  :(

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