This brownie is rich and delicious. Meat and dairy-free doesn’t mean sacrificing. Instead, we are moving to an understanding of the foods we eat, at a time when the mistakes of our diet results are multiplying. Take the time and join me as I explore healthier ingredients and challenge tradition. I’m finding really good food!
COFFEE FUDGE BROWNIES
vegan
Preheat oven to 325 Degrees. Prepare an 8 or 9 Inch baking pan.
Makes 12 Brownies
3/4 CUP WHOLE WHEAT PASTRY FLOUR
3/4 CUP BROWN RICE FLOUR
1/2 CUP UNSWEETENED COCOA POWDER
1 TEASPOON BAKING POWDER
1 1/2 TEASPOON BAKING SODA
1 TEASPOON SALT
1 1/2 CUPS MAPLE SUGAR
3/4 CUP SOY/RICE MILK BLEND (OR ANY NONDAIRY MILK)
3/4 CUP BREWED DECAF COFFEE
1/2 CUP WALNUTS, TOASTED AND CHOPPED
Note: To toast walnuts, spread nuts on a baking sheet, and place in a 350 Degrees oven for 8 to 10 minutes. Stir nuts once as they toast. Let cool.
*
Sift together the flours, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir in sugar. In a separate bowl, stir together the milk, coffee, and oil. Add wet ingredients to the dry ingredients, and stir to mix well. Stir in the walnuts.
Pour the batter into the prepared pan, and bake for 30+ minutes or until a toothpick inserted in the center of the pan comes out clean. Place the pan on a wire rack to cool completely.
Glaze
1 1/2 CUPS GRAIN SWEETENED, NONDAIRY CHOCOLATE OR CAROB CHIPS
*After giving the vegan carob chip a try I have to say… YUK! There has to be something better. Dust with powdered sugar – always good.
1/2 CUP EARTH BALANCE BUTTER
Once the brownies have cooled, prepare the glaze. Melt the chocolate chips and butter together until smooth. Pour the warm glaze over the entire pan of brownies, smoothing it over the surface. Chill in the fridge until the glaze has set, about 1 hour.
*My preference is to leave the glaze off… less calories.
Serve!
