‘Hitch Codes’ editorial by V Carre, via Pinterest

Hi everyone. Long time no see! Goddamn.

So… what’s up with the hiatus? The last several months have been a roller coaster but I am back on track and back to Kitchen Rebellion.

Skip the next paragraph if you kinda don’t care and just want to see the new damn recipe, which is fair enough, this being a food blog and not “The Life & Times of Lissa”.

KR had to take a back seat while I did some big time figuring-out. The result? Rather than mourn the fact that, for the time being, my health has taken fashion design off of the table, I have switched my focus to what I can be doing. Which is focusing on collecting amazing vintage wear. My shop is called Black Heart and there will be 50 sweet ass garments from New Zealand, Australia and the USA on the virtual racks from mid-June (launch date TBA). If you are curious, check out the Black Heart Blog: http://www.blackheartblog.com

Alright, that’s the last shop promo I will do on here. Back to the food! My posts for Kitchen Rebellion will be less frequent than pre-hiatus KR, but they will come. I have too many recipes and vegan tidbits that I want to share with you guys to call it quits.

This new one is officially my favourite brownie recipe. It was an experiment that went so, so right. I love it when that happens. So much more satisfying than the imploding cupcake fiasco, or that time I made a tofu marinade that tasted like foot.

A lot the vegan brownie recipes I have tried have cooked up tasty but quite cake-y. Brownie is not cake, people. This here brownie is super moist, chocolate heaven. The recipe is so easy you won’t believe it. Simple ingredients, short prep time, big pay off!

First Prize Vegan Chocolate Brownies

Ingredients:

• 1 cup flour
• 2/3 cup cocoa powder
• 1 2/3 cups raw sugar
• 1/2 tsp baking soda
• 1/2 cup rice bran oil (use any type of mild oil – canola etc)
• 1 1/3 cups water
• 2 tsp vanilla essence
• sea salt (optional)

What to do:

Add sugar to large mixing bowl. Sift remaining dry ingredients into the same bowl, and stir gently to combine.

In a separate bowl, combine wet ingredients. Add wet to dry, stirring constantly. Mix until well combined.

Bake in a 190 C oven for 45 minutes or until an inserted knife comes out clean. Let sit for 30 minutes before turning onto a cooling rack. If you can stand it, keep your hands off the brownies for another hour or so, for the flavours to settle. When completely cooled, dust with icing sugar.

Serves 6ish.

for Vogue Portugal, via Pinterest