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1/3 cup flour
1 cup water
1/2 cup margarine
1/4 cup oil
2/3 cup cocoa powder
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. vanilla
1 tbsp. honey
2 1/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup water
1/2 cup margarine
1/4 cup oil
2/3 cup cocoa powder
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. vanilla
1 tbsp. honey
2 1/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
In a heavy saucepan, combine the 1/3 cup of flour and water. Cook over medium heat, stirring constantly, until thick. Transfer to large mixing bowl and set aside to cool. In a small saucepan, melt margarine. When it has melted, add the oil and cocoa powder and mix until smooth; set aside to cool. Beat the sugars, vanilla, and honey into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder, and salt. Stir into the batter until just blended. Spread evenly in a sprayed 9x13 pan. Bake for 20-25 minutes at 350 or until toothpick comes out clean.
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From Art of Dessert
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Published in
Desserts/Snacks
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Tuesday, 23 February 2010 21:08
posted by
Michelle
These were super good and very moist. Make sure to get your fill when they are still warm from the oven - that is when they are best. I perfected heating them in the microwave as well (18 seconds). Perfect with a glass of rice milk! For flour in this one, I used a blend of all purpose, whole wheat, and oat.
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