Tofu For Thought
  • Home
  • Recipes
    • Vegan Recipes 2012-2016
  • About
    • Press
  • Home
  • Recipes
    • Vegan Recipes 2012-2016
  • About
    • Press

Gooey Brownies

3/30/2015

4 Comments

 
Picture
I'm not joking when I say that I adore these brownies. I'm not much of a brownie person - I usually prefer cookies - but this brownie recipe always gets me really excited.

I took these brownies to school to share with my Animal Welfare Club at school not too long ago. Here are some of the things that those vegans and carnivores alike said about these brownies:
  • Awesome
  • Perfectly moist
  • Far more rich than brownies from a box
  • Not at all oily, unlike other homemade brownie recipes
  • Warning: It's not easy to eat just one. You might have to eat two or three. ;)
Picture
Instead of using eggs (or even a typical egg substitute, like flax seeds or applesauce), I decided to make a water-based roux to make this recipe extra fluffy. This gives the brownies a cake-like consistency. I seriously can't get enough.
Picture
I mentioned that I took shared these brownies with my Animal Welfare Club at school. Whom will you share your brownies with?
Gooey Brownies

Ingredients:
  • 1/2 cup of flour, plus 1 more cup for later
  • 1 cup of water
  • 1 cup of brown sugar
  • 1 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1/2 cup of cocoa powder
  • 1/2 cup of vegetable oil
  • 1/2 teaspoon of baking powder
  • optional: 1 handful of vegan chocolate chips

Directions:
  1. In a small pot, heat up the 1/2 cup of flour and the water. Stirring continuously, wait for the mixture to become pasty. Once it is thick, remove it from the heat and let it cool.
  2. In a large bowl, mix together the sugar, salt, vanilla extract, cocoa, and oil.
  3. Once those are well mixed, add in the roux-like mixture from the first step. Stir it in well.
  4. Then, add in the baking powder, (chocolate chips, if you wish), and the the other cup of flour. Mix well.
  5. Spread this batter in a greased pan. Bake it at 350˚F for roughly 35 minutes.
Print Recipe
Picture
4 Comments
michelle @ boards&knives link
4/6/2015 01:45:13 am

Wow! I've never heard of using a roux for brownies - this is really innovative. I'll definitely have to try it!

Reply
Felicity link
4/6/2015 09:51:44 am

Thanks, Michelle! Let me know how your brownies turn out. ;)

Reply
charley Sklar
4/19/2015 03:09:43 am

how many does it make?

Reply
Felicity link
4/19/2015 08:38:52 am

Thanks for asking. While obviously the number of brownies you'll end up with depends on how big you cut them, I usually end up having 12-16 brownies. (I cut my brownies to be maybe 1.5 - 2 inches on all sides.) Good luck with your baking!

Reply



Leave a Reply.

    Picture
     I'm Felicity, college junior who thinks about cooking vegan foods a lot more often than I actually cook (which is pretty much never because it's either a dining hall or microwave noodles for me).

    my foodgawker gallery

    Picture

    my photos on tastespotting

    Picture

    Tofu For Thought

    Popular Recipes:

    Picture
    Chocolate Raspberry Milkshake
    Picture
    Raindrop Cake
    Picture
    Strawberry Smoothie
    Picture
    Buckwheat Groatnola
    NOTE: The views expressed on all pages of Tofu For Thought are mine (Felicity's) only, and I do not try to speak for anyone but myself and from my own experience.
Powered by Create your own unique website with customizable templates.