Baking with B: Vegan Brownies

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

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.

 

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Baking with B: 7 Days of Christmas Cookies: Chocolate Crinkle Cookies

There used to be this coffee shop down the street from my apartment that used to have not only amazing gelato and lattés, it also had one of my favourite treats ever. For a not-quite-vegan like myself, I was shocked to learn that these babies have no dairy in them whatsoever.

Chocolate crinkle cookies: great around Christmas time, great around any time. They look crunchy because of the way the broken cookie crust outer layer, but the inside is moist and dense and chewy and oh-so-good. Excuse me while I wipe the drool off of my screen.

Buying all these cookies was becoming kind of a problem for me, so I did some searching until I found this recipe from clockworklemon.com. They’re the closest I’ve come to finding a recipe that matched the ones they make in the café so now I can make them at home just to make things a little easier on my wallet.

Vegan-Friendly Chocolate Crinkle Cookies (makes approximately 24 cookies)

3/4 c. sugar

1/3 c. vegetable oil

2 tbsp corn syrup

1 tsp vanilla extract

1/3 c. soy milk

1 tbsp ground flax seeds

powdered sugar and granulated sugar

4 oz (about 1/2 a cup) semisweet chocolate chips, melted

1 1/4 c. + 2 tbsp all purpose flour

2 tbsp cocoa powder

3/4 tsp baking powder

1/4 tsp salt

In a bowl, mix together sugar, oil, corn syrup, vanilla, soy milk, flax seeds, and melted chocolate until smooth. Sift in the flour, cocoa, baking powder and salt. Mix until thick dough forms. Chill the dough in the fridge for 15 minutes. In the meantime, pour granulated sugar onto a plate and powdered sugar on another. When dough is ready, roll into balls approximately the size of a tablespoon and roll them in the granulate sugar, then the powdered sugar. Place cookies on a parchment-lined cookie sheet approximately 2 inches apart and bake at 325F for about 14 minutes. Let cookies cool on tray about five minutes before transferring them to a cooling rack.

B’s Tip: Soy milk not your thing? I substituted for almond milk and it tasted just fine. You could also could try rice milk- let me know what works for you!

If you’re doing something for Santa, why not make these to serve with a glass of milk? Or maybe he’d like them after a light lunch, with his favorite espresso-based drink? Soy lattés are my poison of my choice. I mean his poison of choice. I mean…whatever.

Happy baking!

B

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! This is the last day I’m posting my cookie recipes, but for more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.