I already have an Alice Medrich cocoa-only brownie recipe I like a lot, but this one was featured on the Food52 Genius Recipes page, and has been getting rave reviews for its ultra gooey, ultra chocolatey qualities. Read the rest of this entry »
I’ve had about a third of a big block of date paste from the Turkish grocery store sitting in my pantry for a while ago. I bought it to make Lara bars, but only attempted it once. I decided to try to use the rest of the date paste to make some sort of raw fruit and nut bars, but I ended up adding lots of cocoa powder so they ended up a bit more like raw brownies. Read the rest of this entry »
This recipe happens to come from Alice Medrich’s low fat cookbook (Chocolate and the Art of Lowfat Desserts). But to my taste it makes the perfect brownie: intense chocolate flavor and a little gooey in the middle but with a perfectly textured brownie top. Read the rest of this entry »
My mom came to visit and we made these vegan brownies together. I asked her to write up the blog entry for me:
They came out great with a crispy outside and chewy inside. The recipe originated from Peter Berley’s Modern Vegetarian Kitchen, but we made some adjustments before even starting.. We halved the recipe since we were making a new recipe and didn’t want to have too much of something we didn’t like. We left out the walnuts because we didn’t have any at 10pm and didn’t want to go to the store. And we used white flour instead of half whole wheat pastry flour again because we didn’t have any available. Here is the recipe.
- 1/2 cup canola oil
- 1/2 cup maple syrup
- 1/4 cup soymilk
- 1.5 tsp vanilla
- 1 cup unbleached white flour
- 1/2 cup cocoa powder
- 6 Tablespoons sugar
- 1/4 cup Sucanat
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi/sweet chocolate chips
- Preheat oven to 350 degrees F. Lightly oil an 8 inch square pan.
- Put the oil, maple syrup , soy milk and vanilla in a medium bowl and whisk to combine.
- In a separate bowl whisk together the flour, cocoa, sugar, sucanat , baking powder and salt.
- Fold the dry ingredients into the wet mixture with a rubber spatula. Don’t overmix.
- Fold in the chocolate chips.
- Put the batter in the pan and spread it out evenly. Bake for 35 minutes.
- Do not overbake.
- Cool before cutting.