There is nothing more tempting than rich, chocolate brownies: warm, gooey squares of melt-in-your mouth perfection. While I find that vegan brownies can be just as indulgent, moist, and delicious as non, I have yet to find a rich, moist, and fudgy recipe that doesn’t fall apart the moment you remove it from the protective cocoon of the pan.
Just because you haven’t yet found (or created) the perfect vegan brownie recipe doesn’t mean you should stop trying. My policy with mistakes is to make it look like I did it on purpose. Every failed pan of crumbly brownies is an opportunity for another delightful dessert: the brownie sundae. Simply top a scoop of ice cream, vegan or dairy, with warm brownie crumbles, chocolate fudge or syrup, nuts, and whatever else your heart desires.
Fudgy Brownies (Adapted from The Better Homes and Gardens New Cookbook)
- 1/2 cup non-hydrogenated soy margarine
- 3 oz unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 1/2 cup silken tofu, well blended
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/4 tsp baking soda
- Melt margarine and unsweetened chocolate on a medium saucepan over low heat, stirring continuously so that mixture does not burn. Remove from heat and let cool.
- Grease a 8x8x2″ pan and set aside. Stir the sugar into the eggs, then beat in the tofu and vanilla.
- Mix the flour and baking soda in a separate bowl, then add to the saucepan with the chocolate mixture.
- Spread into the prepared pan and bake in a 350 degree F oven for 30-35 minutes.
Omnivore/Herbivore 