Friday, February 11, 2011
Fudgey Brownies
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?
Fudgey Brownies
Adapted from Vegan Vittles
Serves 12Ingredients:
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 chipsDirections:
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.
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Tweets that mention The Caramel Cookie » Fudgey Brownies -- Topsy.com — February 11, 2011 @ 7:08 pm
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Lisa @ Sweet as Sugar Cookies — February 12, 2011 @ 2:00 am
Those look fudgy and good and even better since they’re lower in calories. I’ll take a brownie like that any day. I have a sweet treat linky party going on at my blog called “Sweets for a Saturday” and I’d like to invite you to stop by this weekend and link your brownies up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-4.html
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Medifast Coupons — February 13, 2011 @ 12:09 pm
The ingredients for your brownies sounds really good, maybe just a bit more of something would give that flavor you were after. I will try and see about playing around with the recipe a bit. But thanks for this one to get me started.
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Emma — February 13, 2011 @ 6:52 pm
Vegan brownies are the hardest thing to get right, especially if you like box mix brownies. My recommendation is to use a flax seed egg (1 Tbsp ground flax seed in 1/4 cup water, mix til slightly thickened) in a box mix or regular brownie recipe. Good luck!
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thecaramelcookie Reply:
February 14th, 2011 at 8:00 pm
I am definately going to try a recipe using a flax seed egg. I have used that in cookies and they turned out really well.
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Brittany — February 14, 2011 @ 9:03 am
The texture of a brownie really is crave worthy! It’s great that this recipe has been tweaked for health benefits.
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Lisa Ernst — March 14, 2011 @ 12:46 pm
Just made it here for the first time. I bake vegan treats regularly and brownies are no exception. No problem getting great flavor. In this recipe, I think the flavor might have been compromised by the whole wheat pastry flour being used exclusively, rather than mixing it with unbleached white flour. I’ve found that whole wheat flour absorbs other flavors to some extent and it works much better going half and half or so.
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thecaramelcookie Reply:
March 14th, 2011 at 5:39 pm
I will have to try it with unbleached all purpose flour. Thanks for the tip!
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