Baking with B: Chocolate Pudding Brownies

Isn’t it awesome when you can take something from your cupboard normally used for one thing and then make something completely different using that same thing?

If you don’t follow, then you obviously haven’t made these Chocolate Pudding Brownies where the secret ingredient is (not surprisingly) chocolate pudding. They’re super-soft and moist and honestly do kind of taste like chocolate pudding- if you bake them right, they have that soft, smooth pudding texture that gives the recipe its name. Apologies to brownie purists everywhere-my favorite brownie recipe is still this one-but for people that are short on time and looking for simple baking solutions, this is definitely one you should add to your roster.

Chocolate Pudding Brownies (makes 25 squares)

6 tbsp butter, softened

2/3 c. sugar

2 eggs

1 tsp. vanilla extract

1/2 c. all-purpose flour

1 box instant chocolate pudding powder (4-serving size)

Preheat oven to 350F. In a medium bowl, cream butter and sugar until smooth before beating in eggs, one at a time. Add vanilla. In a separate bowl, sift together flour and chocolate pudding powder. Combine with wet ingredients just until moistened. Spread evenly in a greased 8×8-inch pan and bake for 30 minutes until pick inserted in center comes out moist, not wet, with batter.

B’s Tip: Depending on how hot or cold your oven runs, you may want to check up on these babies frequently to make sure you don’t over-bake them. They’re still pretty tasty if you do, but the texture comes out kind of gummy and spongy instead of cake-y and moist.

These brownies are so ooey, gooey good that you should wait until they cool before cutting and serving, but if you just can’t wait why not pair one with your favorite ice cream or frozen yogurt for a brownie-licious sundae? Just add whipped cream and chocolate sauce and you’re good to go! Brownie points if you top it with a maraschino cherry. (See what I did there?!)

Happy baking!

B

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Vegan Brownies

Chopped Chocolate

With so many friends becoming health-conscious recently, I just had to dig out this old favourite from my high school days. We had one vegan in our group of friends and it became a tradition to bring cruelty-free treats to every party he attended. Plus, all the fruit in them makes me feel a whole less guilty about eating them because they’re healthier, right? At least that’s what I tell myself so I can sleep easier at night.

Vegan Brownies

10 oz. applesauce (bonus points if you have some homemade!)

8 oz. cocoa powder or baking chocolate, melted

¼ tsp salt

2 c. sugar

1 banana

1 1/3 c. flour

2 c. chocolate chips (approximately)

Beat the above with a fork until smooth. Pour into a square 8×8” pan for traditional square brownies. Bake at 350F for 35 minutes.

B’s Tip: Not all chocolate chips are created equally! Make sure you use chocolate chips that don’t contain any milk or milk by-products to make this recipe as vegan-friendly as possible. There are also plenty of other vegan, health-conscious substitutions out there such as cocoa nibs that would also probably taste really great, especially because the sugar content of these babies is already so high.

Unlike these chocolate brownies that I usually make, these ones have a slightly fruity flavor and are very moist and sticky. I’m looking forward to enjoying them with my favorite new vegan discovery- ice cream that’s made from coconut milk. I’ll update you as soon as I’ve tried one. Or two. Or five.

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

 

Baking with B: Chocolate Brownies

Happy Valentine’s Day to all my readers!

Hey. I love you guys all so much. Thank you for supporting my blog. I’m rewarding you today because it’s a) Valentine’s Day (duh); and b) because it’s coincidentally Friday, which means that this is kind of like the solar eclipse of holidays.

Chocolate Brownies (yields 12)

1/4 c. cocoa powder

1/3 c. butter

1 c. sugar

3/4 c. flour

2 eggs

pinch of salt

In a small saucepan add together cocoa and butter. Begin to melt butter at a low temperature, stirring every so often to combine the melting butter with the cocoa powder. Meanwhile, in a mixing bowl add eggs, sugar, flour and salt. Don’t mix yet! When the butter and cocoa is melted, pour over ingredients into mixing bowl. Stir just enough to combine everything without any lumps, then pour batter into a 9×9-inch into the middle comes out clean. Let cool in pan before cutting into squares.

B’s Tip: I know it’s tempting, but wait until the brownies are completely cool before cutting them! If they’re too hot, the batter will have not set and you’ll end up with a gooey mess that will be delicious, but it won’t be a brownie.

This brownie has a cake-like texture and a chocolatey flavour that isn’t too overhwelming, so it’s perfect for add-ins. You may want to try adding some nuts to the batter, or just smearing with your favourite frosting. Delicious!

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Chocolate not your thing? No worries. I’ve got a butterscotch version here. Follow a vegan diet? I’ve got you covered too.