Meat Free Mondays: Vegan Cappuccino Brownie

Last week I had a huge craving for chocolate. Flipping through The Kind Diet, I found this vegan brownie recipe and decided to give it a try. I actually made it less healthy than Alicia's, but that's what you do when you need chocolate and don't have the right ingredients in your pantry.

Vegan Cappucino Brownie

Ingredients:

3/4 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 pinch of salt
1 1/2 cups brown sugar (the original recipe asks for Maple Sugar, not sure we have that in Brazil!)
3/4 cup non-dairy milk  (I used soy)
3/4 cup brewed decaf coppuccino
1/2 cup canola oil
1/2 cup walnuts, toasted and chopped (optional, I skipped them)

For the topping, I chose to sprinkle sugar and powdered cinnamon on top!

Preparation

1. Heat the oven to 325 degrees. Coat a baking pan with oil
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar.
3. In a separate bowl, stir together the milk, coffee and oil. Add the wet ingredients to the dry ingredients, and stir to mix well.
4. If you want walnuts, add them now.
5. Pour the batter into the prepared pan.
6. Bake for  30 minutes, or until a toothpick inserted at the center comes out clean.
7. Let it cool for about an hour
8. Sprinkle sugar and cinnamon on top
    

I must be honest with you: if you are used to refined sugar in everything, such as juice and stuff, you won't find this a great tasting brownie, but if you are a healthy nut, this will taste just fine!