Saturday, November 20, 2010


When my son Max was little, starting at about age 3, he always wanted to help me in the kitchen.  We cooked together for years and when his sister Camille got old enough she joined us as well. Over the years, she seems to have maintained her interest in cooking. She is eight, and has mastered some dishes that she can cook all by herself! Max, however, hasn't been as enthusiastic about cooking as he once was.

Max is now twelve and in seventh grade.  As it turns out they still have "Home Economics" (though they no longer call it that- it is now "Family and Consumer Science" but to me that just sounds like code for "Home Ec").  Anyway, it is all good because it has renewed his interest in cooking.  Today he told me that he was supposed to make something over his Thanksgiving break and asked if he could make it all by himself.  Absolutely!  He said he wanted to make vegan brownies- man, I love that kid!

We searched the Internet and found the recipe below. The original calls for white sugar but we had Turbinado so we used that.  He really did the whole thing by himself (I only did the plating for the photo). They are really wonderful brownies. Soft, moist and chocolaty! Thanks, Max!


2 cups all-purpose flour
2 cups turbinado sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 tsp salt
1 cup water
1 cup vegetable oil
1 tsp organic vanilla extract

Preheat the oven to 350 degrees.
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 incorporated. Pour into a 9x13 baking dish ensuring the mixture is spread evenly.

Bake for 30-35 minutes until the top is no longer shiny and a a toothpick comes out clean when inserted into the brownies. Let cool for at least 15 minutes before serving.

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