brownies

All posts tagged brownies

VCTOtW’s Brooklyn Brownie Cupcakes

Published March 23, 2011 by Vegan Derby Cat Party


I have often wanted to make these brownie cupcakes, but I finally got around to actually doing it! Someone brought in some little chocolate cupcakes last week at work and I got a whiff of the frosting, and had been craving it since ever since. I figured I couldn’t go wrong with VCTOtW‘s recipe. (They always come out awesome.) These also sounded interesting because they call for some not so ordinary ingredients like black cherry preserves and bourbon. The recipe makes 15 cupcakes, so you’ll need another pan (with the empties half full of water to prevent warping) or some individual silicon or foil liners as recommended. I was going to use ramekins for the extras until I found the ghost shaped foil ones that I picked up on clearance after Halloween. (totally forgot about those!) The frosting it’s paired with makes a nice amount for the topping, but not for crazy piping. (which is fine because usually it’s too much, and I don’t like fussing with piping.)

Oh! One more thing… the recipe warns to not overfill  your liners or your cupcakes will sink, but then tells you to fill them up later in the recipe. Just fill 1/2-2/3 full. (my foil ones said 1/2 full.) I read some other people’s reviews, and a lot of people had trouble with the sinking. Mine came out just fine. If you fill them 1/2 way they’ll come up to the top. 2/3 or more and they’ll muffin top.

1 prepared pan and 3 foil cupcake liners.

I dressed them up with walnuts and chocolate chips!

Results:

These were well received. Though the texture is a bit more light and fluffy than either a cupcake or a brownie. Still, tasty. (PS- They became a little moister and denser after a couple days in the fridge!) I was just expecting a more dense brownie type bottom. The frosting was a perfect brownie type frosting that sort of forms a little bit of a shell. As promised the cherry preserves and bourbon were not detectable in the finished product, though I know there’s a cherry bit or two lurking in there somewhere! Oh, and just in case you were wondering… the foil ones were pretty much the same texture as the pan ones. : )

Advertisements

Vegan Brownies using Brown Rice Flour and Syrup

Published February 15, 2011 by Vegan Derby Cat Party

I have been wanting brownies since last week. I’m normally not the type, but I am the craving type. I’ve been looking at a lot of recipes since last week, raw, and not raw, healthier vegan, and junkier vegan. The recipe below is what I came up with. It’s an adaptation from VCIYCJ. I really wanted to dry out my dates and make date sugar, but it was getting late. So instead I used brown rice syrup for half of the sugar. I also broke up the cup of flour into a mix of unbleached all-purpose, whole wheat pastry and brown rice flour. I figured the brown rice flour would suck up some of the extra moisture from the syrup. I would probably have subbed some of the oil for applesauce if I had thought of it, but oh well! I also added some decaf instant coffee for a richer taste. The results were bittersweet chocolatey brownies with a nice fudgey middle that were absolutely perfect still warm and topped with coconut milk vanilla bean ice-cream! Yummy!

Brownies

1/4 package of firm silken tofu
1/4 c. of non-dairy milk (I used almond)
1/2 c. of canola oil

1/2 c. of sugar (I used evaporated cane)
1/2 c. of brown rice syrup
2 tsp. vanilla
1 tbsp. of decaf instant coffee

1/2 c. of unbleached all-purpose flour
1/4 c. of brown rice flour
1/4 c. of whole wheat pastry flour
1/2 c. of unsweetened cocoa powder
1 tbsp. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt

Directions:

1. Preheat oven to 325*F and grease an 8×8 pan.

2. Whip up tofu, nondairy milk and oil in a food processor. Transfer to mixing bowl and add sugar, brown rice syrup, vanilla and instant coffee, stirring until well combined.

3. Sift flours, cocoa powder, cornstarch, baking powder, and salt, and add to wet ingredients. Use a spatula to gently combine the ingredients.

4. Pour into prepared pan and bake for 30-35 minutes. Let cool for 15 minutes and serve!

Whipped up tofu mixture

with the sifted ingredients added

I almost forgot to take a picture of the result!

Too busy eating this yumminess! Not the prettiest pic, but it sure tasted good! : )

%d bloggers like this: