Friday, February 11, 2011
I’ve had some SERIOUS chocolate cravings lately and whipped up this batch of brownies to satisfy the craving. The recipe was easy enough and I had the pan in the oven in under 10 minutes.
Unfortunately, I wasn’t all that impressed with the flavor of them. I’m still very new in learning about vegan baking so maybe I just picked the wrong recipe. The overall flavor wasn’t bad, it just wasn’t what I was going for. I am partial to the boxed mix brownies so I’ll have to keep looking for the right recipe. I want to try the Babycakes recipe as well as a the one from Vegan Cookies Invade Your Cookie Jar so I’ll let you know how those go. On the plus side, these brownies are much lower in calories than your typical brownie, so give these a try if you are looking for a healthier recipe. This is one of the best tasting “healthier” brownies I’ve had.
I was hoping to serve these as a Valentine’s dessert, but needless to say, I won’t be. Instead, my husband is taking me out to a vegan resturant but I haven’t decided where to go yet. Any recommendations of a place that serves vegan food in Nothern Virginia?
Adapted from Vegan Vittles
1 1/4 cups whole wheat pastry flour
1 cup evaporated cane juice
1/4 teaspoon baking powder
1/4 teaspoon salt
6 ounces firm silken tofu
1/2 cup cocoa powder
1/2 cup water
1/2 cup pure maple syrup
2 tablespoons canola oil
1 tablespoon vanilla
1 cup vegan chocolate chips
Preheat oven to 350. Grease an 8x8 pan.
In a medium bowl, mix together the flour, cane juice, baking powder, and salt.
Using a blender, blend the tofu, cocoa powederm water, maple syrup, oil, and vanilla until smooth. Pour the wet ingredients into the dry and mix well. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 40 or until a cake tester comes out mostly clean. Cool completely before slicing a serving.