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Thursday, December 12, 2013


Best Blog Tips

***Just in case you need another goodie to make over the holidays, here's a yummy one from my old newsletter, The Vegan Feast.***

 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 mixtureplace 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.



jacqui said...

Mmmmmm.... Gotta try these!

Nonna said...

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.

Kim said...

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?

Bryanna Clark Grogan said...

I'm sure it could, Kim, though you might need to flour the dough quite well when rolling out.