Today we were all in the mood for something very chocolate-y, and since it's the first week of Winter Break, the perfect time to bake some decadence and chocolate. So, I rummaged through some recipes and found this one for Christmas CandyCane Brownies. I'd been in search of a decent vegan brownie recipe for a long time, and no matter what, they all kept coming out soggy or greasy. Gack!
But I'd been playing with this recipe for quite a while, and finally managed to perfect (well, "perfect" being a relative term of course) it last summer (without the candy-cane topping because candy-canes are hard to find in mid-July ) so decided to let the Sprouts try their hand at baking them. The end result was great of course!!

Christmas Candy Cane Brownies

1 1/4 cup white flour

1 cup whole wheat pastry flour

1 Tb. egg replacer powder powder

1 cup water

1 cup white sugar

1 cup brown sugar

1 teaspoon salt

1 teaspoon vanilla extract

3/4 cup unsweetened baking cocoa powder

1/2 cup oil

1/2 teaspoon baking powder

1/2 cup vegan chocolate chips

Mix dry ingredients (flour, sugar, salt, cocoa, baking powder, egg replacer powder) You can sift if you want but not necessary.

Then mix the wet ingredients (water, oil, vanilla).

Mix wet into dry together, 50 strokes, or until well blended.

Fold in chocolate chips.

Spread mixture into a greased 13x9" pan.

Bake at 350 for 25- 30 minutes, or until a knife comes out clean.

When cool, we frosted with the white frosting from 'Vegan Cupcakes Take Over The World' (to which we added some Peppermint Extract) then topped the brownies liberally with crushed candy canes. As you can see, SOMEONE (not mentioning any names here*cough*starts-with-an-O*cough*) couldn't wait to try them, even before I'd gotten a picture!