Peanut Butter Swirl Black Bean Brownies

I won't make you guys wait any longer for this vegan black bean brownie recipe I posted on Instagram last week. I mean, I've already made it several times! I tweaked it from an old favorite to make it even more Weight Watchers friendly.

And -- though I'm still new at all of this -- I got this batch down to just 3-4 points per piece (depending on if you cut them into 8 or 10 pieces).

PEANUT BUTTER SWIRL BLACK BEAN BROWNIES

What you'll need . . .

• 1 can of black beans, drained + rinsed
• 1 medium ripe banana
• 1/4 cup unsweetened peanut butter powder*
• 1/4 cup unsweetened cocoa or cacao powder 
• 1 tablespoon flax meal + 2 tablespoons water
• 1 tablespoon unsweetened applesauce
• 2 tablespoons maple syrup
• 2 tablespoons nutritional yeast
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda 
• Pinch salt
• 4 tablespoons peanut butter**

* I used JIF unsweetened peanut powder
** I recommend a stir peanut butter. I used my favorite Everland Organic Coconut Peanut Butter (pictured below).

Method . . .

1. Preheat your oven to 350 degrees F. Spritz a round or square baking dish with a little coconut or canola oil and set aside.
2. Combine all ingredients except the 4 tablespoons of peanut butter in a food processor.
3. Spread into your baking dish evenly. Then drop the peanut butter in half tablespoon amounts throughout the top.
4. Fold and swirl in peanut butter with a knife and bake in the oven for around 25 minutes. The brownies should start to pull away from the sides of your pan.
5. Let cool almost completely before slicing and enjoying.

Related Recipes:

• Black Bean Avocado Brownies 
• Red Velvet Black Bean Brownies 
• Black Bean Banana Brownies 
• Black Bean Carrot Brownies 
• Chocolate Black Bean Smoothie 
• Sweet Potato Brownies
  

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Ultimate Vegan Brownies

It’s been almost five years since I last posted about the vegan Change-Your-Life Brownies. Yet, all this time has gone by . . . and it’s still my favorite brownie recipe ever. So, I thought I’d bring it up again. I’m sure some of you haven’t dug that deep into the archives, and you should be thanking me. I guess I should also note that this recipe isn’t my own, though over time I’ve definitely tweaked it to my family’s preferences.

By now I have a freaking black belt in vegan brownie baking. If I were to choose just one recipe to take to competition, this one would surely be my first pick. No contest. They’re moist, dense, chewy, and the perfect sweetness. I’ve even added some peanut butter to the mix, but if you’re allergic, try any other spread or nut butter.

Whatever you do: Try these!

You won’t be sorry.

ULTIMATE VEGAN BROWNIES 

Adapted from Mattie’s brownies on VeganBaking.net

What you’ll need . . .

• 3 tablespoons water
• 2 tablespoons flax meal
• 1 cup whole wheat flour
• 1/2 to 3/4 cup white flour
• 1/4 teaspoon baking soda
• Pinch sea salt
• 3 tablespoons cocoa powder
• 1/2 cup vegan chocolate chips
• 1/3 cup smooth peanut butter
• 1/4 to 1/3 cup boiling water
• 1-1/4 cup packed brownie sugar
• 6 tablespoons Earth Balance 
• 1 teaspoon vanilla extract
• Handful pecans, walnuts, or chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Whisk together the flours (all the WW + starting with just 1/2 white), baking soda, and salt. Also grease an 8x8 inch baking dish with coconut oil. Set aside.
2. Mix together the flax egg by combining the 3 tablespoons water with the flax meal. Set aside.
3. In a medium bowl, combing the cocoa powder, chocolate chips, peanut butter and boiling water. Whisk together until the mixture resembles a paste. I sometimes add the full 1/3 cup depending on how dry my peanut butter was to begin with.
4. In a stand mixer, combine the flax egg, chocolate paste, brown sugar, Earth Balance, and vanilla extract. Beat on high for a minute or so until fully mixed.
5. Then all in the flour mixture. Mix on slow . . . and until just combined. Fold in nuts or chocolate chips. 
6. Transfer batter to your baking dish and press flat using your spatula. 
7. Bake for 25 minutes and let cool completely before cutting into squares.

Enjoy!

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GF Black Bean Avocado Brownies

Here’s a sweet treat for your Wednesday. This recipe is a modification of the Healthy Chocolate + PB Brownies and Peanut Butter Blondies I posted last summer. What makes these guys different is that I used avocado in place of banana and made them super dark chocolate. Adding walnuts also made them taste even more legit. Please let me know if you try this recipe! The first ones were a huge hit, so I’m hoping this one’s a new favorite.

In pictures:

BLACK BEAN AVOCADO BROWNIES 

Flourless, gluten-free, vegan, etc.

What you’ll need . . .

• 1 can black beans, drained and rinsed 
• 1 medium-large avocado, ripe 
• 1/3 cup pure maple syrup 
• 1/3 cup smooth peanut butter 
• 2 teaspoons vanilla extract 
• 1/3 (heaping) cup unsweetened cocoa powder 
• 1/4 teaspoon baking powder 
• 1/4 teaspoon baking soda 
• pinch sea salt 
• 2 Moser Roth chocolate bars, 70% dark (from Aldi)
• (or big handful dark chocolate chips)
• 1/3 cup walnuts 

Method . . .

1. Preheat oven to 350 degrees F. Grease a loaf or square baking pan with coconut oil and set aside.
2. Place all ingredients except the chocolate and walnuts in a food processor and combined until smooth.
3. Then pulse in the walnuts and chocolate until well incorporated but chunky.
4. Pour mixture into your prepared pan and distribute evenly, flatten with a spatula.
5. Bake for 20-25 minutes. Let cool before serving.

Enjoy!

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Healthy Chocolate + PB Brownies

After I made the Healthy Peanut Butter Blondies with chickpeas, I set my sights on the whole ubiquitous black bean brownie idea. And the recipe morphed into exactly that with just a couple substitutions! So, if you'd like to make THESE tasty, protein-rich treats -- keep reading.

Oh, did I mention they are gluten-free?

(I know some of you guys want more GF recipes!)

BLACK BEAN BROWNIES

What you'll need . . .

• 1 can black beans, drained + rinsed
• 1 medium ripe banana
• 2 tablespoons maple syrup
• 1/2 cup smooth peanut butter
• 2 teaspoons vanilla extract
• 1/4 to 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch sea salt
• 1/2 cup chocolate chips

Method . . .

1. I preheated my oven to 350 degrees F. 
2. Then I tossed it all but the chocolate chips into my food processor and blended until well combined, folded in the chocolate chips, and then spread into a well oiled bread pan (you can also use a square brownie dish), and let bake for 25 minutes.
3. I let cool for around a half hour before slicing.

The fact that these guys have absolutely no butter, added oil, flour, or huge dose of sugar in them sort of blows my mind. I was especially impressed with the texture of the brownies because I have a lot of trouble getting vegan brownies to set well. And I've made black bean brownies before (with carrot puree!), but I used flour -- so the ones above are just sort of magical to me.

Now, if you'd like a more traditional vegan brownie recipe, these Ultimate Vegan Brownies certainly take the cake -- I highly recommend them! You could even say they'll change your life, but I'll leave that up to you to decide. Basically, they are the best ever. EVER!

So, like with the Peanut Butter Blondies recipe, please let me know how these turn out for you! They are a new favorite around these parts, and I think now that I've written this post, I'll definitely need to go make a batch for an after-dinner treat.

Nom.

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Try It // Black Bean + Carrot Brownies

This recipe! As I wrote earlier this week, it's sort of like these healthy Carrot Brownie Bites meet these Red Velvet Black Bean Brownies. And they have a protein-rich, vegan baby. Which actually reminds me to address a question I often get: "You're not vegan, so why do you bake mostly vegan goods?"

Totally curious, I understand.

So, no. I'm not vegan, but I do make an effort to eat a primarily plants-based diet. I also spent the bulk of my "formative" years learning how to cook and bake as a vegan; it's just what I know how to do. When it comes to cookies, cakes, etc. and baking sans eggs -- it also has a lot to do with taste. I can usually faintly taste eggs in something, and though I love eggs . . . baking does something odd to the flavor -- at least for my palate. It's as simple as that.

So, this is a long introduction to these vegan brownies. I've had great success baking black bean brownies over more traditional varieties for some reason (and following the strict instructions for this INCREDIBLE batch). Why fix it if it's broken? I whipped up this batch the other day when I was trying to come up with something sweet that Ada could eat. Then I ended up eating almost the entire lot myself.

// BLACK BEAN + CARROT BROWNIES
Makes 12 delicious, vegan brownies with hidden health benefits!

What you'll need . . .

• 1 cup black beans, drained + rinsed 
• 1/3 cup pureed carrots*
• 1/3 cup maple syrup 
• 3 tablespoons olive or canola oil
• 2 tablespoons smooth peanut butter 
• 1 tablespoons vanilla extract 
• 1/3 cup unsweetened cocoa powder
• 1/2 cup + 1-2 tablespoons whole wheat flour 
• 1 tablespoon baking powder 
• 2 handfuls chocolate chips semi-sweet
• Handful of nuts, if you want more protein!

Method . . . 

1. Preheat your oven to 350 degrees F. Lightly grease a standard muffin tin and set aside.
2. In a food processor or blender, combine the black beans, carrot puree, maple syrup, oil, peanut butter, cocoa powder, and vanilla extract.
3. In another bowl, whisk together the whole wheat flour and baking powder.
4. Then add the wet ingredients to the dry (should get really fluffy and a bit stiff). Then fold in the chocolate chips -- do no over-mix.
5. Spoon by big heaping tablespoons and divide evenly among the 12 muffin tin slots. Then with slightly moistened fingertips, press the tops to flatten.
6. Bake for 15-20+ minutes, until slightly pulling away from pan at edges and set in the middle.
7. Let cool before eating (the flavor develops better after cooling).
8. Store in an air-tight bag or container in your fridge for up to a week.

* To make carrot puree, wash and scrub a couple medium to large carrots and chop off ends. Then chop into smaller pieces and either steam or boil until soft. Puree in a food processor or blender until smooth with a tablespoons or three of water. You could also use store-bought pumpkin puree.

// Nutrition Info

Per brownies there are 145 calories, 19 g carbs, 7 g fat, 3 g protein, 80 mg sodium, 8 g sugar. Not too shabby in my opinion. Though these counts change depending on how many chocolate chips you use, if you include nuts, etc.

If you're looking for a way to use up that last cup of Roasted Carrot + Miso Soup, you'll want to check back for tomorrow's post. I love the mix even more in my hummus dip!

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Crazy Layer Bars || Made Healthier

I've been meaning to try this for a long time . . .

These Pinterest-popular bars pop up on my feed every week. I don't even know where they originated. Obviously they are tempting, but I've tried taming my cravings because they're just . . . so . . . much . . . sweetness.

I'm not going to pretend I've made them healthy. But certainly making a few swaps here + there made them healthier. Baking a smaller batch (most recipes I found were for 9 x 13 pans), it's more in moderation. Or something. Bargaining, er, enabling is going on here maybe.

Anyway. Here's my Mother's Day treat:


You'll need . . .

• Half Dozen Chocolate Chippers recipe x 2 batches
• 1 package Sans Sucre Fudge Brownie Mix (it's sweetened with Stevia)
• 16 Oreo cookies or Newman O's

Simply . . .

1. Preheat your oven to 350 degrees F. Lightly grease a square baking dish (I believe mine is 8 x 8). Set aside.
2. Prepare your cookie layer. I didn't have enough flour, so I tossed in some oats for good measure. Then pour it into the pan and flatten.
3. Lay a layer of Oreos or Newman O's (they have at least one vegan option, I believe, if you're looking for that -- I have also read that Oreos are vegan strangely enough) cookies atop the cookie layer.
4. Then mix together the brownie mix + pour it on top. Follow the instructions on the box, but it's just a bit of olive oil and water that's needed there. Alternatively, you can make your own brownie, maybe my Favorite Vegan Brownies. Just make sure it's a small batch and consider alternative sweeteners if you'd like to cut down on the sugar.
5. Then bake for 30 to 40 minutes, until mixture firms and corners start to look done. You want it to be a bit gooey, though, so be careful not to over-bake.
6. Then cut into 16 squares and enjoy.

Again. Not necessarily healthy in any regard. But at least a 1/3 less sugar. Less butter + eggs, too. Plus, if you're vegan, you can use the substitutions above to make this recipe. And a smaller batch size helps with the moderation part.

So, that was a fun part of my not-so-fun weekend. But I won't get into it now. Tomorrow you can look for a fitness update, including info on my half marathon training plans for the fall + the new training log I'm going to add to this site. So many of you ask about my workouts, I thought I'd bring you along for the ride this time around!

Have you ever made a crazy recipe like this one healthier? I had a lot of fun. I'm sure they're "better" the old fashioned way, but honestly -- since I don't normally eat stuff like this, it was awesome even without pulling out all the stops!

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Red Velvet Black Bean Brownies

When you roast a whole 5.6 quart dutch oven full of beets, you are in for some kitchen gymnastics trying to use them all up. We did well -- Beet Burgers, smoothies, baby food, muffins, and even eating them plain out of the fridge.

After all those recipes, I still had a honking one leftover. So, I took a chance -- pureed it up with some black beans.

And . . .

This recipe sounds -- and is, at least in theory -- a lot healthier than it actually is in reality. However, I'm a big believer that adding the healthy stuff is better than not getting it in my diet at all.

RED VELVET BLACK BEAN BROWNIES
vegan recipe

What you'll need . . .

• 3/4 cup black bean/beet puree, instructions below
• 1/2 cup organic sugar
• 1/4 cup olive oil
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 3/4 cup unbleached flour
• 1 tablespoon cocoa
• 1/2 teaspoon salt
• 1 teaspoon baking powder

// To make the puree:

• I drained/rinsed a can of black beans and placed them in my food processor.
• I also chopped up a very large roasted beet (skinned and everything) and I estimate it was about 3/4 cup to 1 cup of beet. 
• Ultimately, I feel the ratio in the puree is about 1:1, if that helps.
• I also added 2 tablespoons of water. 
• Then I pureed until there were no lumps + bumps. 
• I had some leftover, about a half cup.

NOTE: I used a pie plate for this recipe because I cannot find my 8x8 baking dish -- but this brownie batter doesn't spill out like some others I've made, so I imagine if it fits in the dish with an inch of headroom, it will be fine.


Method . . .

1. Grease a pie plate with Earth Balance or olive oil and set aside. 
2. In a large mixing bowl, whisk together the puree, sugar, oil, and vanilla extract.
3. Over very low heat, place the chocolate in a small pot on the stove -- stirring constantly until melted. Then scrape this into the bowl and whisk with the other wet ingredients.
4. Add the dry ingredients and whisk together until just combined. The mixture will be very thick, almost frosting-like.
5. Pour into your prepared dish and smooth out so it's evenly distributed. Refrigerate for half an hour.
6. In the meantime, preheat your oven to 350 degrees F. 
7. Then bake for 25 to 30 minutes, until the middle is set, but not dry.
8. Let cool completely before serving.

V for Valentine's Day!

Errr. Actually, I tried carving the wedge into a heart and failed miserably. I love to cook + bake and NOT style food. It's definitely not my forte. It's definitely not something I enjoy because when I made things, the kitchen gets messy. The food tastes good. I don't like to pause, wipe up a mess, and fuss too much.

But I do enjoy pretty photos, so it's something I need to work on.


// Now, if you're wondering "is that 30 minute chill time really necessary, Ashley?"

Be sure to check out Tip #9 on Bon Appetit's 10 Ways to Make Better Brownies list. I cut the time in half for you -- and I definitely think it makes a difference. That being written out, I am sure you can get away without the added wait.

Have you made black bean brownies before? Or maybe sweet potato brownies?

How would you say they compare to your favorite brownie recipe? I was very pleased with this most recent experimentation. I think the beets added an earthy sweetness and the texture was fantastic compared to other vegan brownies I've made in the past.

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Gooey Vegan PB-Chocolate Brownies

It's been a while since I posted a chocolate dessert. I've haven't been baking much. (I have, though, been eating my share of chocolate.) These guys have a secret ingredient. And one that I don't intend to keep secret, of course. First, can you guess what it might be?

I'll give you a hint. Think about my fluffy scrambled eggs yesterday.

Yup. Vegan mayo. Just a tablespoon of it, but I know it makes a difference. These are my new favorite vegan brownies. No fussing with egg substitutes either!

GOOEY VEGAN PB-CHOCOLATE BROWNIES

What you'll need . . . 

• 2 cups whole wheat flour
• 1 cup dark brown sugar 
• 3/4 cup cocoa powder 
• 1/2 teaspoon salt 
• 1 teaspoon baking powder 
• 1 cup olive oil 
• 1/2 cup creamy peanut butter (softened)
• 1 cup water 
• 2 teaspoons vanilla extract 
• 1 tablespoon (heaping) Vegenaise 
• 1/2 cup chocolate chips

Method . . .

1. Preheat oven to 350 degrees F. Generously grease a 9" x 9" baking pan (I used a glass one) and set aside.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking powder.
3. In another bowl, whisk together the olive oil, peanut butter (heat it in the microwave for like 20 seconds so it's smoother), water, and vanilla.
4. Mix the wet and dry ingredients together. Then fold in the Vegenaise and chocolate chips.
5. Pour batter into baking dish, even out, and bake for 30 minutes.
6. Check center of brownies to see if it's set by inserting/removing a toothpick. If not done enough, bake another 10 minutes -- mine were pretty gooey in the middle, but I like them that way.

Sad, but they're already gone. Stephen and I just fought over who got to eat the last piece. I'd make them again, but it's late and I have some photos to play with. That's how much I like editing. It's like play for me.

Check out Writing Chapter Three to see about a million self portraits and more about my new toy.


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Day 1 (Again)

How's eating zero sugar going, Ashley? I've been quiet about it. I'm sure some of you are wondering. For a while, four whole days, in fact, it was fine. I had no desire to bake cookies at 9PM. Then I had a minor setback, but picked up the very next day. Then another setback. Then I was back on again.

And today. Well, today I definitely cemented my status as an emotional eater. Ada's been really cranky -- crying and whining almost all her waking hours -- and I haven't had many opportunities this past week to get a break from it all. Even when I am able to get away, I tend to have trouble letting myself relax because she's not a happy camper with sitters, even when they are her own grandparents. (She cries so much she starts choking. It's terrible! I feel like I hear her even when we're miles upon miles away.)

Plus, the only person she'll take a bottle from is this guy:

I'm not writing to complain about Ada. She's obviously going through some teething or a new developmental milestone. Or general 5-month-old crankiness is more like it, I'm sure. She's allowed. Still, it's wearing on me. And it's why I found myself baking brownies (this recipe) on a Thursday afternoon instead of fixing a healthy lunch.

What can I say? Baking is my release. Eating is, uhhh, the icing on the cakes . . . that I make?


Don't forget the peanut butter frosting!

(1 cup smooth peanut butter + 1 tablespoon olive oil + 2/3 cup (or more) confectioners' sugar)


Obviously, the recipes aren't my focus with this post. What I wanted to share was something I'm proud of. But first: GOMI. It's rare that (never home)maker makes an appearance over there. Actually, I'm quite flattered that people are reading . . . and, as many of you know, I welcome constructive criticism and like to respond. Anyway, I thought I'd respond directly to a few comments I read regarding my sugar issues and decision to blog about them.

1.) On this sugar-thing being an insincere and pathetic cry for attention. I'm not that calculated or desperate enough for blog fodder. It's something I've genuinely struggled with for a long while and seems to have reached such great heights -- 10,000 times worse -- since I started breastfeeding. (never home)maker is a healthy living blog, so -- naturally -- I decided to share it here with like-minded people who could perhaps help me.
2.) I'm really looking for some help with this one, where a poster said in so many words that I should grow up and simply put the sugar down. Please tell me how that's so easily done! I'm serious! I'd absolutely love a quick fix. For me, it's not that cerebral. I also think it has little to do with my mental or physical age. (And what I gather from all my readers' wonderful comments, I don't think it's that easy for most people.)

I digress. I know a lot of you GOMI ladies like cats (as do I), so I'm presenting this photo of Scully as a peace-offering.


Back to what makes me proud! After making this gigantic peanut butter covered piece of sugary deliciousness, I thought for sure I'd want to eat as much of it as I could handle. So, I dove in and grabbed a generous piece. And then something weird happened: I found it difficult to finish. Even now, several hours later, I'm not jumping at the chance to dip my finger in any frosting or cut myself another slice.

Though my non-detox sugar "detox" wasn't 100% successful or pure, s.o.m.e.t.h.i.n.g has changed in me. I seem to have lowered my tolerance just enough that I'm not eating gross amounts. Actually, the thought of eating more overwhelms me with an ick-factor.

As I wrote previously, my goal with lowering my sugar consumption isn't to eradicate it from my diet entirely. So, this small success is a major accomplishment (however far away I may be from my ultimate goal of going longer and staying stronger). I'm back to day 1 again, but it's OK.

Here we go again!


If you're not into the brownie recipe, check out Writing Chapter Three. Today I posted some tofu "meatball" recipe with an awesome saffron-ginger tomato sauce.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Healthy Brownie Bites

In addition to the Apple-Cinnamon Butternut Squash Soup and Cranberry-Persimmon Sauce we made for Thanksgiving, we served up these rich, dense brownie bites. But their texture/taste is deceiving -- they are made with a healthy dose of carrot puree!

OK. They also have a lot of chocolate and sugar in them. But I consider any addition of veggies a move in the right direction.

HEALTHY BROWNIE BITES

What you'll need . . .

• 4 tablespoons canola oil
• 2/3 cup unsweetened cocoa powder
• 1/2 cup whole wheat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2/3 cup carrot puree
• 1 egg
• 1 1/2 teaspoons vanilla extract
• Handful or two chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Lightly grease an 8 x 8 inch baking pan. Set aside.
2. In a large bowl, whisk together the canola oil, sugar, puree, egg, and vanilla extract.
3. In another bowl, combine the cocoa powder, flour, baking powder, and salt.
4. Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips.
5. Pour batter into prepared pan and bake for 25 minutes. Final texture is very dense, moist, and fudge-y.
6. Cut into bite-sized pieces. Or, really, in any way you like! Regardless, they'll go fast.

We're still getting into the groove over here with Baby Ada. For two people who thrive on scheduling life . . . it's been quite an adjustment. No two days are the same.

But I've been told we'll find our way eventually!


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Our Recipes: Cookies, Brownies, Squares, Doughnuts

COOKIES, BROWNIES, SQUARES, and DOUGHNUTS:

• Accidental Blondies*
• Sweet Potato Brownies*
• Basic Vegan Chocolate Chippers*
• Microwave Choco-PB Oat Bars*
• Basic Graham Bars*
• S'Mores Graham Bars
• PB-Chocolate Chip Cookie Dough Balls
• Chunky Monkey Cookies*
• Sweet Potato Brownies, 2.0*
• Apple-Oat Bars*
• Tahini-Fudge Squares*
• Maple-Almond Cookies*
• Hidden Cider Cookies*
• Nutella Mini-Chip Cookies
• Festivus Bars*
• Mexican Hot Chocolate Chippers*
• Salted Cornmeal Sugar Cookies*
• Double Chocolate Scottish Chippers*
• Quinoa Ginger Snaps*
• Mapled Matcha-Sunflower Seedsters*
• The ULTIMATE, ULTIMATE Vegan Brownies*
• Vegan Pecan Chocolate Chippers*
• Peanut Butter Chip Oatmeal Cookies*
• Banana Chocolate-Chunk Cookies
• Trail Mix Cookies*
• Homemade Chocolate-PB Twix Bars*
• Gingerbread Ice Cream Sandwiches
• Babycakes Chocolate Chippers*
• Vegan Peanut Butter Chip Cookies*
• Chocolate Peanut Butter Pillows*
• Dark Chocolate Mint Cookies*
• Coconut and Carob Chip "Cookies"*
• Chocolate Glazed Donuts
• Crispy Chocolate-PB Squares
• Nutella Brownies
• Double Chocolate and Coconut Biscotti*
• Chocolate Chip Coconut Cookies
• Double Chocolate Chip Walnut Cookies*
• Peanut Butter Frosted Brownies
• Holiday Cookie E-Book (FREE!)
• Sunflower Butter Cookies*
• Tangerine Brownies*
• Chocolate Covered Pretzel Rods*
• WF, GF Chocolate Chippers*
• Chocolate Chip Shortbread*
• Chocolate-PB Whoopie Pies*
• Peanut Butter Bites*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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Vegan Brownies: Success

Oh, me and my vegan brownies. I'm never satisfied. I've made multiple recipes. Tried a variety of techniques. Experienced explosions in the oven. Smoking with a clear separation of chocolate from oil (gross). And some better confections . . . Always resulting in SOMEthing, but never a brownie I entirely love. I think I'm getting much closer -- or perhaps have arrived at the best recipe yet.

My alternate title for this post was: So-good-they're-gone brownies. Because I couldn't seem to snap a good photo before the majority of the pan was devoured by us. Pulling from my many brownie-baking experiences, I took the good from the recipes I've tried and combined them all. I also added a nice squeeze of fresh tangerine juice for good measure.


And as with any brownie recipe, the key to tastiness is good quality chocolate -- and boy did I go fancy on this one. I was happy to pick up this 99% cacao bar made by Scharffen Berger. Ingredients? Cacao beans and whole vanilla beans. May contain traces of sugar and soy lecithin. Simple (and vegan) as that.

My only critique of this recipe is that the final product is better consumed cold or heated up. Room temperature tends to carry a crumbly texture. Not crumbly dry, but crumbly moist (ick, I hate using that word -- but it's the best way to describe). If you try this recipe -- you should try using half unbleached white flour and half whole wheat pastry. I'm almost certain that will fix the problem. But please let me know.


What you'll need . . .

• 6 tablespoons of Earth Balance
• 6 ounces of unsweetened dark chocolate (again, I recommend the Scharffen Berger bar -- runs around $6)
• 1/4 cup of unsweetened Dutch-process cocoa powder
• 3/4 cup of whole wheat pastry flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup natural sugar (I used Florida Crystals)
• 2 tablespoons of flax meal whisked plus 6 tablespoons water
• 1/4 cup tangerine juice (freshly squeezed -- and I imagine orange would also work quite well)

Method . . .

1. Lightly grease an 8" by 8" (I used glass) baking dish. Preheat oven to 350 degrees F.
2. Place Earth Balance and chocolate in a heatproof bowl and microwave in 30 second increments -- stirring in between until melted. Then mix in the cocoa powder and sugar, too. Set aside to cool a bit.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. In a smaller bowl, whisk together the flax meal and water, set aside for 4 minutes. Then add the tangerine juice and whisk until well combined and ever-so slightly frothy.
5. Add chocolate mixture to these wet ingredients and mix until well combined.
6. Add flour mixture to this wet mixture. Use a spatula to mix until JUST combined.
7. Pour batter (try not to eat it all) into the square pan and spread evenly with spatula. Bake for 35 minutes.
8. Check them after 35 minutes –- if you can stick a knife in without it coming out gooey, you're good. If not, continue baking for another 5 to 10 minutes. Mine took only 38 minutes total.
9. Let cool. I left my brownies in the pan and covered with plastic wrap in our fridge for storage.

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