Ultra-Moist Brownies

I adapted this recipe from a conventional brownie recipe I found in the local paper.  It's probably the best and easiest homemade brownie recipe I've come across.  The brownies are tender, gooey, and very sweet!

Ingredients:

• 3/4 cup cocoa powder
• 1/2 tsp baking soda
• 2/3 cup vegan butter (I use Earth Balance), melted (divided use)
• 1/2 cup boiling water
• 2 cups granulated sugar of your choice
• 1/2 package firm silken tofu (I use MoriNu brand)
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1 + 1/3 cups all purpose flour
• 1 + 3/4 cup vegan chocolate chips

Method:

Preheat oven to 350 degrees.

Line a 9" x 13" baking dish with parchment paper and set aside.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in one third cup of the melted butter until mixture is smooth.  Stir in the boiling water until mixture is smooth and thick.  

Combine the other 1/3 melted butter with the silken tofu in a small blender (I use a NutriBullet) and blend until smooth.  Add to the cocoa mixture, add vanilla and salt.  Mix well. 

Add sugar, mix to combine well, then add the flour and chocolate chips all at once. Stir just until incorporated.  

Scrape batter into prepared baking dish and bake 35 - 40 minutes, or just until the edges start to pull away from the paper in the pan.  It's better to underbake these than bake them too long.  Cool completely in the pan, then cut into squares.

Raw Vegan Fudge Brownies

This recipe came to me via a friend, who also came by it via a friend.  This has got to be the ultimate healthy snack that is actually good for you!  The key is to make sure you are either using dates that are quite soft (not the dried up baking dates sold in cheap bulk bins or packages), or if you are using really dry dates, soak them in a small amount of water for about an hour to soften them up.  This will dispel the need for you to fight with your food processor, especially for the frosting stage.

ingredients for base:

• 1 cup buckwheat groats (or kasha), soaked for at least 30 minutes in any amount of water
• 1 cup dates
• 1/2 cup shredded, unsweetened coconut
• 1/2 cup unsweetened cocoa powder
• cinnamon to taste if desired, up to 1 tsp

ingredients for frosting:

• 1/2 cup dates
• 1/2 cup cocoa powder
• 1/2 cup water (add more during processing if frosting is too dry)
• cinnamon to taste if desired

method:

After the buckwheat groats have soaked for at least half an hour, strain them and add to a food processor.  Add remaining ingredients for base and mix until well blended.  Press into a dish - I use a medium size corningware baking dish.  Set aside.

Add all the ingredients for the icing into the food processor and mix until very smooth.  Spread over base and refrigerate for at least 2 hours before serving.  Keep leftovers in the fridge.

brownies with chocolate icing

Who doesn't love a great brownie?  I just made this recipe for the first time today and am pleased with how it turned out. However, I personally love really dense, gooey brownies and this came out a bit more cake-like.  The original recipe calls for more granulated sugar and no agave nectar, so I think next time I make this I will use 1 cup brown sugar instead of 1/2 and scrap the agave nectar.  I'll also take it out at exactly 25 minutes; it still felt pretty "wet" so I left it in an extra 5 minutes and I believe this is what really made the difference.

The icing on these brownies is just an adaptation of a truffle recipe I have on this site and is the absolute bomb for brownie or any cake icing.  The recipe for the icing is at the very bottom.

Yield: This recipe fills a 9" x 13" pan, so how many brownies exactly depends on how you cut it up!

ingredients:

• 2 cups flour (I use 1 1/2 white, 1/2 whole wheat)
• 1 cup organic cane sugar
• 1/2 cup brown sugar
• 1/2 cup (slightly heaped) vegan cocoa powder
• 1 tsp baking powder
• 3/4 tsp salt
• 1 cup soy / rice / almond beverage (can use choc. flavour if you have on hand)
• 1/2 cup light vegetable oil
• 1/4 cup Earth Balance, softened
• 1/4 cup agave nectar
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips 
• 1/3 cup walnuts or pecans (optional)

method:

Preheat oven to 350 degrees

Prepare a 9" x 13" pan:  "Grease" the sides with Earth Balance and lay parchment paper on the bottom of the pan.

Combine the flour, sugars, cocoa powder, baking powder and salt in a large bowl.  Mix with a whisk until thoroughly combined.

Remove 1 Tablespoon of the oil and pour into a small saucepan along with the chocolate chips.

In a small bowl combine the "milk" beverage, remaining oil, Earth Balance, agave nectar and vanilla extract.  Mix until well combined.

Place the saucepan on the stove on low heat and melt the chocolate chips.  Be careful not to burn them.

While the chips are melting, pour the "milk" mixture into the dry ingredients, and mix just a bit, then add the melted chocolate chips and thoroughly mix the batter, adding in the nuts at this point.

Batter will be thick and wet.

Pour into pan and bake 25 - 30 minutes.  They are done when the top feels a bit firm and springs back under your touch.

Let cool before cutting and eating.

Make the frosting once the brownies come out of the oven and then spread on top right away.  You can cool the whole shebang in the fridge if you like for a faster set.

frosting:

• 1 cup vegan chocolate chips
• 1 Tablespoon oil
• 1/3 cup cashews
• 1/3 cup water

Add cashews and water to a blender and blend until very smooth and creamy. Pour into a small bowl.

Add oil and chocolate chips to a small saucepan and set on low heat.  Stir until melted, then transfer to cashew blend and combine really well using a fork.

Un-Brown Brownies

Dry Ingredients:

• 2 cups flour (whole wheat, white, spelt, or combination)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup toasted walnut halves & pieces
• 3/4 cup chocolate chips (dark chips are usually vegan - check first depending on brand)
• 1 cup chopped dates

Wet Ingredients:

• 1/4 cup sunflower oil
• 1/4 cup rice syrup
• 2 Tbsp maple syrup
• 1/2 cup soy or rice milk
• 2 tsp vanilla extract

Method:

Preheat oven to 350 deg.

Combine dry ingredients in a large bowl.

Whisk together wet ingredients and pour over dry.

Thoroughly combine, add more soy milk if too dry, and pour into an oiled brownie pan.

Bake 30 min. or until center springs back when pressed gently with a finger.

Recipe by: Trudel; 2006 or 2007