Yesterday, I had the most strange craving.
A craving for something I usually pass up.
I wanted chocolate. I wanted a brownie. And it’s unique density – not a hard piece of chocolate, yet not quite cake.
Do you ever get cravings for certain textures?
I think maybe I’m having withdrawals from Christmas cookies.
Anyways, so I got my little self down to Wegman’s to pick up a few staples. You know, peanut butter, beer, bread, brownie ingredients. (And a few other things that aren’t workin’ with the alliteration I’ve got goin’ on here.)
Speaking of beer, this dude was sort of an impulse buy.
Can I get a “what what!” This shiz is good!
Is it possible for my love of blueberries to get any deeper? Well friends, it did last night.
So I nursed my blueberry beer (or two) and got to baking!
If anyone would like to buy me a mixer, I am accepting donations. 😉
Homemade (Vegan) Brownies
Yield: 12 brownies
Prep time: 15 minutes
Cook time: 30 – 35 minutes
- 2 C Sucanat sugar
- 1/2 C Carob Powder
- 4 Flax Eggs (1/4 C Ground Flax and 3/4 C Water)
- 1 tsp Vanilla
- 1 1/2 C Whole Wheat Flour
- 1/2 tsp Salt-Sense
- 1 c. Earth Balance Butter
- Preheat oven at 350°F.
- Whip up flax eggs in large bowl.
- Mix in Sucanat, Carob Powder and vanilla.
- Gradually add Whole Wheat Flour and Salt Sense.
- When that is mixed, blend in Earth Balance Butter.
- Spread in a 9×13 inch parchment lined pan.
- Bake for 30 – 35 minutes.
This recipe turned out perfectly! I’ve never made vegan brownies, but with my other vegan baking ventures, the end product is always slightly more dense than it’s non-vegan counterpart. These brownies turned out just exactly how I expected, and wanted (more importantly!).