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« Vegan Vittles: January 2014 | Main | Vegan Vittles: May 2014 »

Vegan Vittles

Vegan Mint Fudge Brownies

Once again, it's St. Patrick's Day Observed. Last year i said i was going to flaunt tradition and make a non-traditional soda bread. Alas, i couldn't actually bring myself to do it. So we had surprisingly tasty regular vegan soda bread once again.

For dessert, however, we went with the ol' standby of "if it's green, it's St. Patrick's Day" because nobody wanted to eat Apple Orange Bread Pudding.

Now, here's fair warning - these brownies are a diabetes sugar coma just waiting to happen. They're super rich, too. Cut them into small 1 to 1.5-inch squares. You can always get yourself another piece if you don't need to go to the hospital after eating the first one.

Without any further ado or safety warnings, here's Vegan Mint Fudge Brownies:

vegan mint fudge brownies


Vegan Fudge Brownies

Ingredients

  • 3/4 cup semi-sweet chocolate chips
  • 1/4 of 12.3oz box of firm silken tofu (we like Mori-Nu)
  • 1/4 cup milk
  • 6 T butter (we like Earth Balance buttery sticks)
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 3/4 cup flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Line an 8x8-inch pan with parchment paper, making sure the paper extends over the edges. Preheat the oven to 350degF.

Melt the chocolate chips and butter using a double boiler or the microwave. If using the microwave, be sure to heat the chips in 30 second intervals, stirring each time, to avoid burning the chocolate. Stop before all of the chips are melted. Stir until smooth and set aside.

Purée the tofu. In a large mixing bowl, combine the tofu, milk, oil, and vanilla extract. In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking powder, and salt.

Pour the melted chocolate to the milk mixture and stir to combine. Add the dry ingredients, whisking gently until just combined, but smooth.

Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes. The center may not be set. When testing for doneness, your fork or toothpick should be wet but not covered in goo and some crumbs may stick to it. If the brownie needs more cooking, bake it in 2 minute intervals, testing each time, until done.

Allow to cool completely before using the parchment paper to lift the brownie out of the pan. The brownie can be cut and eaten at this point, but if you want to top it with cream and ganache, first carefully separate the brownie from the parchment paper and place it back in the baking pan uncut.

Spread the Vegan Mint Cream Cheese Filling evenly over the brownie. Top with a layer of ganache and leave to set before cutting and serving.



vegan mint fudge brownies



Vegan Mint Cream Cheese Filling

Ingredients

  • 2 T vegetable shortening, softened (we like Earth Balance shortening sticks)
  • 2 T vegan butter, softened (we like Earth Balance buttery sticks)
  • 4 oz vegan cream cheese (we like Tofutti Better Than Cream Cheese)
  • 1 to 2 cups powdered sugar, sifted
  • 1-2 tsp peppermint extract

In a mixer, beat the softened shortening and butter until smooth. Since shortening is harder than butter, you may want to beat the shortening by itself first to avoid disgusting lumps of shortening in your cream filling. You could also use all butter and omit the shortening entirely, but i like using a bit of "solid at room temperature" fat to give the cream a bit of structure.

Add the cream cheese and beat until smooth. Begin adding the powdered sugar in half cup increments until you reach the desired sweetness. Remember it's going on top of a brownie, so you don't want it to be as sweet as you might normally like your cream cheese frostings. It should also still be pretty gooey.

Add the peppermint extract and mix thoroughly. This will also be to taste, so start with 1 tsp and increase the amount accordingly.

Dye it green with food coloring. Now it's Irish.



Vegan Ganache

Ingredients

  • 2/3 cup semi-sweet chocolate chips
  • 2 T butter (we like Earth Balance buttery sticks)
  • 1/2 cup creamer (we like Organic Valley soy creamer)

Place all the ingredients in a small saucepan. Gently heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Try not to get any on your person while transferring it to the brownies (i always fail this part).

Happy St. Patrick's Day!


By min | March 16, 2014, 1:55 PM | Vegan Vittles | Comments (0)| Link



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