VEGAN Fudge Brownies
These are good, damn good. Not for the faint of heart, only true chocolate lovers need apply. It had been a while since I made a batch of these. Back in my Heaven shop days these were a staple. They had a dedicated following and even got some press! I was proud. Time passed and I forgot about them. But like many good things in life they may lie dormant for a while but sooner or later they'll re-surface and it will be just the right time.
When I decided to make these a few weeks ago for an order, my friend was skeptical. Vegan Brownies? Nah- sounds boring. I pushed ahead and made them anyway. Lo and behold when he tasted them he couldn't stop singing their praises. Sweet victory.
We bake to forget the noise of the world. We bake to bring happiness to others. When someone eats something I've made and it brings a smile to their face - I know I've done my job. I want more smiles in the world. A smile for a smile. A brownie for a smile? For the greater good of the world - I'll just keep making brownies. Try it.
Vegan Fudge Brownies
yield: 1/2 sheet pan cut into about 36 squares
- 1 pound Vegan Butter (I use soy free earth balance)
- 3 cups Sugar
- 2 3/4 cups Cocoa Powder
- 2 tsp Baking Powder
- 1/4 cup Vanilla extract
- 1/2 tsp Cinnamon, ground
- 1 cup Water, hot
- 4 Tblsp Ener-G Egg Replacer Powder
- 2 Tblsp Espresso Powder
- 2 ea Espresso, shots
- 3 cups Flour, All-Purpose
- 1 tsp Salt
- 3 cups Chocolate Chips
Oven at 350. This is a large recipe that I bake in a 1/2 sheet pan. If you don't have this kind of pan you can cut the recipe in half and bake in a regular brownie pan. But trust me - you'll like to have these on hand and they keep well. Melt the vegan butter in a saucepan. Add sugar and whisk. Heat until bubbling, about 1 minute. Put this mixture into a mixing bowl (I use a kitchen aid with a paddle attachment) Add cocoa powder, salt, baking powder, cinnamon and vanilla - mix well. In a separate bowl whisk together the hot water and egg replacer powder. Add slowly to chocolate mixture - beat until smooth. Add Espresso shots. Add espresso powder and flour - mix. Add chocolate chips and mix to combine. Batter will be thick. Put in sprayed / oiled pan making sure to evenly spread and smooth top. Be careful not to overbake. It will depend on the pan you use how long it should bake. About 15 minutes. Watch the edges! These definitely don't bake for 30 minutes! Remove from oven and let cool. I like to put it in the refrigerator overnight and then cut into squares. Store in airtight container in refrigerator. ENJOY!
