Chocolate Chip Brownies
- 1 cup canola oil
- 1 cup maple syrup
- 1/2 cup soy milk
- 1 Tbsp. vanilla extract
- 1 cup whole-wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 2 Tbsp. baking powder
- 1 1/2 tsp. salt
- 1 cup chopped walnuts (optional)
- 1 cup semisweet chocolate chips
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Preheat the oven to 350ºF. Lightly oil a 12-inch-by-17 1/2-inch jelly-roll pan and set aside. In a medium bowl, whisk together the oil, maple syrup, soy milk, and vanilla. In another bowl, sift together the flour, cocoa, sugar, baking powder, and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula. Be careful not to overmix. Fold in the nuts, if desired, and chocolate chips. Pour the batter into the pan, and smooth the top with a moistened spatula. Bake for 30 to 35 minutes or until surface cracks appear. Transfer the pan to a cooling rack. The brownies will set as they cool. When completely cool, cut into squares.
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