This Chocolate Dream Brownie recipe is fudgy, dense and chewy; three things that you absolutely must have in order to achieve vegan brownie nirvana. They feature arrowroot flour and brown rice syrup to aid in their chewiness. Margarine adds a welcome buttery flavor and vanilla extract ties it all together.

¾ cup, 1 Tablespoon all-purpose flour

4 oz 99% unsweetened baking chocolate
5 Tablespoons margarine

¼ cup arrowroot or tapioca flour
¼ cup non-dairy milk

1 cup, 1 Tablespoon sugar
2 Tablespoons brown rice syrup
1 teaspoon vanilla extract
¼ teaspoon salt

½ cup chopped walnuts

1)
Preheat oven to 350F (177C).  Line an 8 x 8 inch baking pan with wax paper.  Place the all-purpose flour in a large mixing bowl and set aside. 

2)
Break the chocolate into 1” pieces. Add the chocolate and the margarine to a medium saucepan. Whisk constantly on low heat until well melted and transfer to a large mixing bowl. 

3)
In a medium bowl, whisk arrowrroot or tapioca flour and non-dairy milk into a creamy consistency. Set aside.

4)
In the large mixing bowl from step 3, add the sugar, brown rice syrup, vanilla extract, salt and the arrowroot or tapioca flour non-dairy milk mixture.  Mix for about 5 minutes.  It's normal for he mixture to get extremely gummy and put a little strain on your mixer. 

5)
Add ½ of the all-purpose flour to the mixing bowl and mix it in with a spoon.  Add the walnuts, remaining flour and hand mix with a spoon.  At this point the batter will be so thick you'll have to use your hands to mix it.  Once the batter is fully mixed, place the batter into the prepared pan and push it into formation.  Bake for 30 minutes.  Set on a rack to cool.  When cooled, remove from baking pan and slice with a pizza slicer into desired squares.  Please note that it's normal for the center to cave in a little. Store Vegan Chocolate Dream Brownies in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months.