Tuesday, June 06, 2006


Decadent, eh? Everything in the bowl is vegan - gooey, fudgy, brownies....So Delicious Mint Marble Fudge...and my make-it-up-as-you-go chocolate sauce. I thought it was great. Sure...you could tell that the brownies didn't have eggs in them...I suppose. But really, they held their own. The top was kind of fudgy with a little crispy bite to it, and the inside was fairly cakey and moist, but also very rich and oozey. There are chocolate chips mixed into the batter (and I sprinkled some on top), but they kind of sank to the bottom and created a lava-like base for the brownie. I'm looking forward to trying them cooled when the chocolate chips are no longer warm and will most likely add some texture to the brownies. I think these would be very good with the crunch of some added nuts, too. I got the recipe here, but I'll go ahead and rewrite it in the post. Enjoy!

Rusty's Chocolate Vegan Brownies

Preheat the oven to 325 degrees and generously oil a 9"x12" glass baking pan. In a medium bowl, whisk together 1 1/2 c. all-purpose flour, 1/2 c. unsweetened cocoa powder, 1 1/2 c. sugar, 3/4 t. baking powder, 1 1/2 t. baking soda and 1 t. salt. In a small bowl, whisk together 1 1/2 c. chocolate soy milk and 1/3 c. unsweetened applesauce. Add wet ingredients to dry ingredients, and thoroughly mix. Fold in 1/3 - 1/2 c. chocolate chips (and/or nuts). Pour batter into prepared pan and bake for 35-40 minutes (mine baked for almost 45 minutes, so just watch it). Makes 12 generous servings.

Erin's make-it-up-as-you-go Chocolate Sauce

In a small saucepan, bring 2/3 c. filtered water and 1/3 c. sugar to a quick simmer until the sugar has dissolved. Whisk in 1/3 c. unsweetened cocoa powder until dissolved. Remove pan from heat and add 1 c. chocolate chips, stirring until chips are melted. If needed, place pan over low heat to aid in the melting process. Add 1/2 - 1 t. corn starch (depending on desired thickness) and whisk until dissolved. Serve warm over a decadent dessert.

No comments: