commit: 3fe93556dbb13af86e0179584e5ec7beb3b4264e
parent 148ddf36b5052558349dbc1d6b1e5e0a59c09a9a
Author: rekkabell <rekkabell@gmail.com>
Date: Tue, 4 Feb 2020 22:40:09 -0500
*
Diffstat:
2 files changed, 7 insertions(+), 6 deletions(-)
diff --git a/site/brownies.html b/site/brownies.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>brownies</h1><h2>24 servings — 40 minutes</h2><img src='../media/recipes/brownies.jpg'/><p class='col2'>A classic brownie recipe.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 113 g (~1/2 cup) vegan butter instead of oil. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>The role of eggs :</b> The difference between a good and an amazing brownie is about how you treat the eggs and sugar: They need a good, long, separate whipping to add heft to the batter. You want to bring to what bakers call the ribbon stage, which happens when you lift your whisk after whipping and the 'eggs' dribble in thick ribbons which hold their shape atop the batter for a few seconds. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they rely on the air held in place by the whipped eggs. It's possible to get good ribboning with vegan eggs, but it requires some preparation and ingenuity. You can use aquafaba, or flax seeds to do it. In this recipe, I used flax seed eggs. The 'gloopy mixture' from boiled flax seeds can be whipped to <a href='https://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557'>soft and firm peak stage</a> just like egg whites. If you don't want to go through the trouble of whipping flax seed eggs, you can use flax seed meal: 45 g ground flax seeds + 135 ml of water = 1 egg.<br /><br /><b>Final tip:</b> To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.</p><dl class='ingredients'><h3>flax seed eggs</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>50 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>450 ml</u></a></dt></dl><ul class='instructions'><li>Bring <i>50 g</i> <a href='flax_seeds.html'>flax seeds</a> in <i>450 ml</i> of water to a boil. Reduce heat to low, let the flax seeds simmer until the liquid has reduced to one third of its original volume. The resulting liquid will be goopy and thick.</li><li>Strain the mixture through a sieve (using a spatula), with a bowl underneath to catch the goop.</li><li>The flax egg whites will get thicker and goopier when chilled, keeps for 1 week in the fridge. Re-use the strained seeds into <a href='crackers.html'>crackers</a>.</li></ul><dl class='ingredients'><h3>brownies</h3><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>250 g</u></a></dt><dt><a href='flax_seed_eggs.html'><img src='../media/ingredients/flax_seed_eggs.png'/><b>flax seed eggs</b> <u>45 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>135 ml</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>75 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>100 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>140 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Combine <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a> (or 113 g | 1/2 cup vegan butter) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the oil/butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>Whip <i>45 ml (3 tbsp)</i> of flax seed egg whites, <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy.</li><li>Add a third of the egg mixture into the chocolate and stir to combine. Fold in the rest of the flax egg mixture in two batches. Sift in <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>brownies</h1><h2>24 servings — 40 minutes</h2><img src='../media/recipes/brownies.jpg'/><p class='col2'>A classic brownie recipe.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter (make your <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>own butter</a>). It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>The role of eggs :</b> To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need on baking powder or baking soda and instead rely on the air held in place by the whipped eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), in this recipe I used the latter. To make it, I boiled flax seeds till reduce to a third of its volume. The seeds are strained and the left-over gel (mucilage) is whipped to a <a href='https://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557'>soft, yet firm peak stage</a> — just like egg whites. Flax 'gel' can work as a mild structure builder, low foaming agent and emulsifier in vegan baking applications. Read <a href='http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer' target='_blank'>more</a>.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>.</p><dl class='ingredients'><h3>flax seed eggs</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>50 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>450 ml</u></a></dt></dl><ul class='instructions'><li>Bring <i>50 g</i> <a href='flax_seeds.html'>flax seeds</a> in <i>450 ml</i> of water to a boil. Reduce heat to low, let the flax seeds simmer until the liquid has reduced to one third of its original volume. The resulting liquid will be goopy and thick.</li><li>Strain the mixture through a sieve (using a spatula), with a bowl underneath to catch the goop.</li><li>The flax egg whites will get thicker and goopier when chilled, keeps for 1 week in the fridge. Use the strained seeds to make <a href='crackers.html'>crackers</a>.</li><li><b>Substitution:</b> If you don't want to go through the trouble of whipping flax seed eggs, you can use flax seed meal. Mix <i>45 g (3 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.</li></ul><dl class='ingredients'><h3>brownies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>250 g</u></a></dt><dt><a href='flax_seed_eggs.html'><img src='../media/ingredients/flax_seed_eggs.png'/><b>flax seed eggs</b> <u>45 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>135 ml</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>75 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>100 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>140 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>Whip <i>45 ml (3 tbsp)</i> of flax seed egg whites, <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy.</li><li>Add a third of the egg mixture into the chocolate and stir to combine. Fold in the rest of the flax egg mixture in two batches. Sift in <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -150,21 +150,22 @@ add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading_mix);
// brownies
Recipe brownies = create_recipe("brownies", basic, "24 servings", 20150324, 40);
-set_description(&brownies, "A classic brownie recipe.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 113 g (~1/2 cup) vegan butter instead of oil. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>The role of eggs :</b> The difference between a good and an amazing brownie is about how you treat the eggs and sugar: They need a good, long, separate whipping to add heft to the batter. You want to bring to what bakers call the ribbon stage, which happens when you lift your whisk after whipping and the 'eggs' dribble in thick ribbons which hold their shape atop the batter for a few seconds. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they rely on the air held in place by the whipped eggs. It's possible to get good ribboning with vegan eggs, but it requires some preparation and ingenuity. You can use aquafaba, or flax seeds to do it. In this recipe, I used flax seed eggs. The 'gloopy mixture' from boiled flax seeds can be whipped to <a href='https://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557'>soft and firm peak stage</a> just like egg whites. If you don't want to go through the trouble of whipping flax seed eggs, you can use flax seed meal: 45 g ground flax seeds + 135 ml of water = 1 egg.<br /><br /><b>Final tip:</b> To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.");
+set_description(&brownies, "A classic brownie recipe.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter (make your <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>own butter</a>). It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>The role of eggs :</b> To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need on baking powder or baking soda and instead rely on the air held in place by the whipped eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), in this recipe I used the latter. To make it, I boiled flax seeds till reduce to a third of its volume. The seeds are strained and the left-over gel (mucilage) is whipped to a <a href='https://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557'>soft, yet firm peak stage</a> — just like egg whites. Flax 'gel' can work as a mild structure builder, low foaming agent and emulsifier in vegan baking applications. Read <a href='http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer' target='_blank'>more</a>.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>.");
RecipePart brownies_flax_seed_eggs = create_part("flax seed eggs");
add_instruction(&brownies_flax_seed_eggs, "Bring <i>50 g</i> <a href='flax_seeds.html'>flax seeds</a> in <i>450 ml</i> of water to a boil. Reduce heat to low, let the flax seeds simmer until the liquid has reduced to one third of its original volume. The resulting liquid will be goopy and thick.");
add_instruction(&brownies_flax_seed_eggs, "Strain the mixture through a sieve (using a spatula), with a bowl underneath to catch the goop.");
-add_instruction(&brownies_flax_seed_eggs, "The flax egg whites will get thicker and goopier when chilled, keeps for 1 week in the fridge. Re-use the strained seeds into <a href='crackers.html'>crackers</a>.");
+add_instruction(&brownies_flax_seed_eggs, "The flax egg whites will get thicker and goopier when chilled, keeps for 1 week in the fridge. Use the strained seeds to make <a href='crackers.html'>crackers</a>.");
+add_instruction(&brownies_flax_seed_eggs, "<b>Substitution:</b> If you don't want to go through the trouble of whipping flax seed eggs, you can use flax seed meal. Mix <i>45 g (3 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.");
add_serving(&brownies_flax_seed_eggs, &flax_seeds, "50 g");
add_serving(&brownies_flax_seed_eggs, &water, "450 ml");
add_part(&brownies, &brownies_flax_seed_eggs);
RecipePart brownies_brownies = create_part("brownies");
add_instruction(&brownies_brownies, "Preheat oven to <u>180 °C (350 °F)</u>.");
-add_instruction(&brownies_brownies, "Combine <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a> (or 113 g | 1/2 cup vegan butter) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the oil/butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.");
+add_instruction(&brownies_brownies, "Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.");
add_instruction(&brownies_brownies, "Whip <i>45 ml (3 tbsp)</i> of flax seed egg whites, <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy.");
add_instruction(&brownies_brownies, "Add a third of the egg mixture into the chocolate and stir to combine. Fold in the rest of the flax egg mixture in two batches. Sift in <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.");
add_instruction(&brownies_brownies, "Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.");
-add_serving(&brownies_brownies, &canola_oil, "90 ml");
+add_serving(&brownies_brownies, &vegan_butter, "113 g");
add_serving(&brownies_brownies, &dark_chocolate, "250 g");
add_serving(&brownies_brownies, &flax_seed_eggs, "45 g");
add_serving(&brownies_brownies, &water, "135 ml");
