The Complete Idiot's Guide to Vegan Baking - Donna Diegel [64]
Chocolate Fudge Brownies
These moist, fudgy brownies contain a secret ingredient to help keep them soft. Black beans puréed with tofu and water yield the most decadent, dark-chocolate brownies ever.
Yield:
1 (9×9-inch) pan
Prep time:
20 to 30 minutes
Bake time:
28 to 32 minutes
Serving size:
1 brownie
½ cup whole-wheat pastry flour
½ cup unbleached all-purpose
flour
½ tsp. salt
1 tsp. aluminum-free baking
powder
½ cup natural cocoa powder
1 cup unbleached cane sugar
2 (1-oz.) squares unsweetened
baking chocolate
2 TB. agave syrup
½ cup canned black beans, rinsed
and drained
1 cup water
¼ cup soft tofu
¾ tsp. pure vanilla extract
1. Preheat the oven to 350°F. Grease and flour a 9×9-inch baking pan with nonhydrogenated shortening, tapping out any excess flour.
2. Into a large bowl, sift whole-wheat pastry flour, unbleached all-purpose flour, salt, aluminum-free baking powder, and cocoa powder, or blend with a wire whisk. Add unbleached cane sugar, and stir.
3. In a small microwave-safe bowl, combine unsweetened baking chocolate and agave syrup. Microwave on low power for 1-minute intervals, stirring in between, or until smooth. Be careful to not let chocolate burn.
4. In a blender, add black beans and water, and blend on high speed for 1 minute or until smooth. Add soft tofu and vanilla extract, and blend for 1 or 2 minutes or until mixture is smooth and thick. Reduce speed to low, and slowly add chocolate mixture, blending for 2 or 3 minutes or until smooth. Increase speed to high, and blend again, scraping down the sides of the blender as needed with a rubber spatula.
5. Pour liquid ingredients into dry ingredients, and using a rubber spatula, fold only until ingredients are incorporated and no dry ingredients remain.
6. Pour batter into the prepared pan, and bake for 28 to 32 minutes or until a knife inserted into the center comes out almost clean. Cool completely in the pan on a wire rack before cutting. Store the pan of brownies at room temperature covered with plastic wrap or in an airtight container for up to 2 days. These brownies can also be frozen for up to 3 months.
BAKER’S BONUS
If you don’t have any black beans on hand, you can use white cannellini beans, garbanzo beans, or even pinto beans. Most any bean will do, but stay away from refried beans. They contain additional spices that will make your brownies taste like tacos. Whatever bean you use, be sure to purée them in the water and liquid specified in the recipe before adding them to the brownie batter.
Pecan Blondies
A blondie is sort of like a reverse brownie, but while these moist brown sugar bars may be light in color, they’re full of flavor. Add a cup of vegan chocolate chips to the batter and top with Penuche Frosting for a unique taste treat.
Yield:
1 (9×9-inch) pan
Prep time:
20 to 30 minutes
Bake time:
28 to 32 minutes
Serving size:
1 blondie
1 cup whole-wheat pastry flour
1 tsp. aluminum-free baking
powder
1 tsp. cornstarch
¼ tsp. salt
¼ cup soft silken tofu
1 TB. ground flaxseed
3 TB. water
1 tsp. pure vanilla extract
½ cup nonhydrogenated vegan
margarine, softened
1 cup light brown sugar, firmly
packed
½ cup toasted, chopped pecans
1. Preheat the oven to 325°F. Lightly oil or spray a 9×9-inch baking pan with canola oil or vegetable shortening spray.
2. Into a large bowl, sift whole-wheat pastry flour, aluminum-free baking powder, cornstarch, and salt, or blend with a wire whisk.
3. In a blender, add soft silken tofu, ground flaxseed, water, and vanilla extract, and blend on high speed for 2 or 3 minutes or until smooth, scraping down the sides of the blender as needed with a rubber spatula.
4. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on medium speed, beat vegan margarine and light brown sugar for 1 or 2 minutes or until