Vegan Ultra Chewy & Delicious Brownies

Who else is balancing the stress of a pandemic with a healthy amount of unhealthy treats? Shout out to sweets for always making me feel better and helping me escape boredom… this recipe especially. It’s so f*cking good, and probably the best brownie recipe I’ve tried up to this point. These babies have a nice and firm, almost-crunchy outside, with a soft gooey middle that pairs fantastically with a fat scoop of ice cream. Hello, comfort food. The recipe is borrowed from My Darling Vegan, made by the lovely Sarah.

The beautiful brownie mix, just before getting put in the pan and then in the oven.

Ingredients:

  • 2 tbsp ground flaxseed
  • 6 tbsp warm water
  • 1/2 cup vegan butter
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions:

  1. Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil. Or lightly oil your 8×8 baking pan.
  2. Prepare the flax eggs by mixing the flax and water, and setting aside.
  3. Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot – the bottom of the bowl should not touch the water – and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
  4. Stir in vanilla extract and flax “eggs” to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
  5. Remove brownies from the oven and let cool for at least 30 minutes before slicing.
Hi my beautiful babies, don’t they look f*cking fire?!

Tasty A** Guacamole

Trying to stay busy during all this quarantine time, one of my goals is to focus on posting more… keeping it simple with this one. Guacamole b*tches. A tasty ass dip that I always eat too much of.

Ingredients:

  • 4 avocados
  • 1/2 red onion, diced
  • 1 roma tomato, diced
  • 4 garlic cloves, minced
  • 1 tsp salt & pepper (more if needed)
  • 1/2 tsp paprika
  • 1 large lime

Instructions:

  1. Halve avocados, de-seed, scrape out into a medium sized bowl, and mash with a fork. Add the rest of the ingredients, except half of the lime, and stir. It’s ready to eat! If there are leftovers or you’re making this ahead, squeeze the rest of the lime over the guac so it doesn’t get brown and nasty.

Vegan Pumpkin Chocolate Chip Muffins

I missed getting this out before basic b season started, but better late than never for all those fiending, pumpkin-loving monsters out there (myself included).

Really good pumpkin taste, love the chocolate chips, and they are nice and moist! So get to bakin’. Also, I would like to thank the lovely Richa for this recipe, link to it here Vegan Richa. She made her recipe into a loaf of pumpkin bread, I chose muffins. The time for muffins is less, so make sure to differentiate! Directions for each will be in the “notes”.

Ingredients:

Dry:

  • 1¾ cups (218.75 g) flour I use all Spelt flour or 1 cup whole wheat pastry flour + 3/4 cup unbleached white
  • ½ cup (60 g) powdered sugar Use 2 tbsp more for sweeter
  • ¼ cup (40 g) brown sugar or coconut sugar or other sugar of choice
  • 2¼ tsp (2.25 tsp) baking powder
  • ¼ tsp (0.25 tsp) baking soda
  • ¼ teaspoon (0.25 teaspoon) salt
  • 2 to 4 tsp pumpkin pie spice or use 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
  • 3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free
  • 3 tbsp mini chocolate chips or cranberries or currants

Wet:

  • 1 cup (116 g) + 2 Tbsp pureed pumpkin not pumpkin pie mix
  • ½ cup (122 ml) non dairy milk
  • 3 to 4 Tbsp (4 Tbsp) oil
  • 1 tablespoon molasses or use maple syrup
  • 1 tsp lemon juice
  • pumpkin seeds or vegan mini chocolate chips for topping optional

Instructions:

  • Preheat the oven to 365 degrees F / 180ºc.
  • In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
  • Add the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.
  • Transfer to a parchment lined or well greased and floured loaf pan. Top with chocolate chips or pumpkin seeds or a streusel of choice.
  • Bake for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
  • Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for upto 6 days.

Notes

  1. Pumpkin puree consistencies vary depending on the brand. if your pumpkin puree is too liquid, use 1 tbsp less.
  2. Use Butternut squash puree or sweet potato puree instead of pumpkin for variation
  3. To make into muffins, bake at 350 degrees for 20 minutes, check with a toothpick to make sure they’re cooked through.