Last night I made brownies, "for the kids". I'm not sure what I'll do when they're all out of the house. I may need to borrow some younger kids! These are sooo good and gooey and if loving them is wrong, I don't want to be right. Or wear pants that button. I've been promising this recipe to Kimberly, so enjoy!!! Its from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero and its one of my favorite cookbooks. I'm adding a pic I took of one I was saving for my step-dad. Was. It's not my fault he's late...
Deluxe Cocoa Brownies
3 ounces silken tofu
¼ cup nondairy milk
½ cup canola oil
1 cup sugar
2 teaspoons vanilla
1 cup flour
½ cup unsweetened cocoa powder
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon salt
- preheat oven to 325. Line an 8x8 pan with parchment paper so the bottom and sides are covered.
- puree the tofu, nondairy milk and oil in a blender or food processor until smooth and fluffy; transfer to a mixing bowl. Add the sugar and mix vigorously with a fork. Add the vanilla.
- Sift in the flour, cocoa powder (I used the Dutch-processed stuff, really good!), cornstarch, baking powder and salt. Mix until smooth. At the point I usually throw in about half a package of semi-sweet chocolate chips, vegan of course J
- Spread the batter in your pan. You have to kind of push it to the edges with your spatula.
- Bake 30-32 minutes…I usually do 32. Let them cool for quite a while. They are VERY gooey until they have cooled quite a bit.
Cookies and Cream Cupcakes!
Cupcakes:
1 cup nondairy milk
1 teaspoon apple cider vinegar
¾ cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
½ teaspoon almond, chocolate or more vanilla extract
1 cup flour
1/3 cup Dutch-processed cocoa
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup (about 10 cookies) crumbled chocolate sandwich cookies
- preheat oven to 350 and line muffin pan with papers.
- Whisk together soy milk and vinegar; set aside for a few minutes to curdle.
- Add the sugar, oil, and vanilla extract to the soy milk mixture and beat til foamy.
- In a separate bowl, sift together dry ingredients. Add in two batches to wet ingredients and beat until no large lumps remain.
- Add cookies to the batter and pour into muffin pan. Bake 18-20 minutes.
Cookies and Cream Frosting
½ cup non-hydrogenated shortening
½ cup non-hydrogenated margarine (EarthBalance is the BEST)
3-1/2 cups confectioners sugar, sifted
1-1/2 teaspoons vanilla extract
¼ cup plain nondairy milk
1/5 cup chocolate sandwich cookie, crushed
1. Beat shortening and margarine until fluffy. Add sugar and beat for three more minutes. Add vanilla and soy milk and beat another 5 to 7 minutes. Stir in cookies!
