When I first read this recipe by Peter Berley , I was a little unsure if it was worth the extra grocery shopping. The recipe calls for sucant , a dried cane syrup sweetener and whole wheat pastry flour. First of all both were readily available in my super market and yes , these are chewey , gooey and oh so chocolately.
1 cup canola oil
1 cup pure maple syrup
1/2 cup soy milk
1 tbs vanilla extract
1 cup whole wheat pastry flour
1 cup unbleached all purpose flour
1 cup unsweetened cocoa powder
3/4 cup cane sugar
1/2 cup Sucant
2 tsp baking powder
1 1/2 tsp fine sea salt
1 cup lightly toasted walnuts , chopped
1 cup semi sweet chocolate chips
Preheat oven to 350*F. Lightly oil a 12 by 17 1/2 inch jelly roll pan.
In a medium bowl , combine the oil , maple syrup , soy milk and vanilla. Whisk to combine.
In a seperate bowl , sift together the flours , cocoa , sugar , Sucant , baking powder and salt.
Fold the dry ingredients into the wet mixture with a rubber spatula, taking care not to over mix . Fold in the nuts and chocolate chips.
Pour the batter into the pan and smooth the top with a moistened spatula. Bake for 30 to 35 minutes, until surface cracks and brownies are not quite set. Do not over bake- the brownies will set as they cool.
Transfer the pan to a rack to cool , then cut into 20 bars.