(Vegan) Mexican Mocha Brownies

So we're planning another little fete tomorrow night at work to celebrate the birthday of one of the techs, and I was volunteered to make my Vegetarian Tofu Chili. While that was easy enough to throw together after work tonight (it's simmering away in the slow cooker even as I write this), I couldn't resist the urge to finally try out one of the recipes from the vegan baking cookbook another co-worker loaned me. I've been intrigued by the concept of vegan baking, namely, how in the hell that works without eggs and butter, and my vegan co-worker was all too happy to loan me her copy of The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau. If nothing else, it was certainly educational reading and answered many of my questions with regards to vegan baking.

So. To go along with my chili, I decided to try one of the easier recipes and make brownies. However, being me, I couldn't leave well enough alone and put my own spin on it.

(Vegan) Mexican Mocha Brownies

original recipe from The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets 

by Colleen Patrick-Goudreau

if they taste as good as they smell... yum!

Ingredients:
1 1/2 cups sugar
1/4 cup unsweetened apple sauce
2 Tbs. previously brewed, strong coffee
2 tsp. ground flaxseed
1/2 cup previously brewed, strong coffee
1 Tbs vanilla extract
1 1/3 cups AP flour
3/4 cup cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
pinch of cayenne
3/4 cup walnuts, chopped
1/2 cup non-dairy dark chocolate chips

Directions:
Preheat oven to 350 degrees.

In a large mixing bowl, combine the sugar, apple sauce, and 2 Tbs of previously brewed coffee.

In a separate bowl (I used a glass measuring cup), whisk together the ground flaxseed and 1/2 cup of previously brewed coffee before adding it to the sugar mixture along with the vanilla.

In yet another mixing bowl, whisk (or sift) all of the dry ingredients together. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts and chocolate chips and pour batter into an 8"x 8" glass baking dish sprayed with cooking spray. Bake at 350 degrees for 30-40 minutes, until the edges are set and the center is still shiny. Cool before cutting.

Enjoy!

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all that was left... that's the mark of a great brownie!

Addendum: The brownies were a HUGE success at work tonight! I can't imagine making them any other way from now on because these were incredibly moist and fudgey... some seriously deep chocolately goodness. Yum... :)