The Ultimate Brownie

I thought I had lost this recipe forever, but recently found it in a dusty box of old papers.  The recipe itself is taken from a late 1980's edition of Gourmet  or possibly Chocolatier magazine. 

1 cup Earth Balance vegan buttery sticks at room temperature

8 oz. unsweetened chocolate*

vegan substitute for 6 eggs

3 cups organic cane sugar crystals

1/2 cup dark agave nectar or brown rice syrup

1 1/2 cups flour

1 tbsp. pure vanilla extract

1 1/2 to 2 cups chopped pecans or walnuts

Preheat oven to 350F.  Grease and flour or line a 15"x10" jelly-roll pan with foil.  In a medium saucepan, combine buttery sticks and chocolate.  Heat over low heat until melted and smooth, stirring occasionally; cool.  In a large bowl, beat together egg substitute and granulated sugar.  Beat in cooled chocolate mixture.  Add agave nectar, flour and vanilla, beating until well blended.  Stir in walnuts.  Spread evenly in greased or foil-lined jelly-roll pan.  Bake 25 to 30 minutes.  Do not overbake!  Brownies should be moist in center.  Cool in pan.  Prepare a chocolate frosting if desired.  Makes about 48 (1 3/4") brownies.

 

*Can substitute 1 1/2 cups unsweetened cocoa for unsweetened chocolate.  Increase buttery sticks to 1 1/4 cups.  Proceed as directed above.