Thursday, December 12, 2013
VEGAN CHEESECAKE SWIRL FUDGE BROWNIES WITH A HINT OF ORANGE
***Just in case you need another goodie to make over the holidays, here's a yummy one from my old newsletter, The Vegan Feast.***
BRYANNA’S VEGAN CHEESECAKE SWIRL FUDGE BROWNIES WITH A HINT OF ORANGE
Makes 32 squares
Brownie Batter:
6 tablespoons oil
6 tablespoons hot water
2 cups brown sugar
1 cup Dutch Process cocoa powder (unsweetened; organic fair trade if at all possible )
4 teaspoons pure vanilla extract
2 tablespoons grated organic orange zest (orange part only)
1/2 cup water
2 tablespoons flax seeds
2 tablespoons Ener-G or Orgran egg replacer powder
1 cup whole wheat flour (not pastry
flour)
1 teaspoon baking powder
1/2 teaspoon salt
Cheesecake Swirl:
1 (12.3
oz.) box extra-firm silken tofu
1/3 cup raw
cashew pieces, soaked in boiling water to cover for at least 10 minutes and drained
6 tablespoons
organic granulated unbleached sugar
2 tablespoons
soy or other plain nondairy milk
1 tablespoon
lemon juice
1 tablespoon
cornstarch (can be organic)
1 teaspoon pure vanilla extract
1/4 teaspoon
salt
Preheat the oven to 325 degrees F. Grease a Pyrex 9 x 11” baking pan (the glass pan keeps the brownies from burning, since they
have to cook longer in this recipe than normal) with Cake Release—here’s my homemade palm oil-free version.
In a small saucepan, mix the oil and 6 tablespoon water
gently over medium heat. Stir in the sugar until dissolved, then whisk
in the cocoa, vanilla and orange zest. Set aside.
Place the 1/2 cup water, flaxseeds and egg replacer in a
blender. Blend the mixture at high speed for several minutes, until it
is “gloppy” like slightly beaten egg whites, with little brown flecks of flax
skin throughout. Fold this into the cocoa mixture.
In a small bowl, mix together the flour, baking powder,
and salt. Add the flour mixture to the cocoa mixture and stir
briefly.
Spread brownie batter in the prepared baking pan.
To make the Cheesecake Swirl mixture, place the filling ingredients (make sure that the cashews are soaked and drained as
directed) in a food processor and blend until very smooth
(be patient).
Drop the mixture in small “blobs” evenly spaced over the
brownie batter. Swirl the mixture through the top of the brownie
batter with a table knife, as artistically as you can. Bake for 35
minutes.
Cool on a rack, then cut into 32 squares with a sharp
serrated knife.
Enjoy!
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4 comments:
Mmmmmm.... Gotta try these!
These look perfect for a Shabbat lunch; but I have a penchant for lemon with chocolate. So I think I'll try these with lemon zest.
Happy holidays! Made so many of your recipes and they're always a hit. Your no- knead artisan bread recipe is amazing. Can it be used to make filled or stuffed breads?
I'm sure it could, Kim, though you might need to flour the dough quite well when rolling out.
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