• Choose a category
• All
• Classic-Fiction

When the bars are done baking, drizzle the caramel in ribbons all over the top. Let cool completely before serving; you can place the pan in the fridge to hasten the cooling process. Slice into bars and serve.

FUDGY WUDGY BLUEBERRY BROWNIES

MAKES 16 BROWNIES

TIME : 50 MINUTES

These brownies are ridiculously fudgy. They better be, they’re called fudgy wudgies.They have triple chocolate power—in the form of melted chocolate, cocoa powder, and then chocolate chips. And they have double blueberry power—in the form of blueberry spreadable fruit and plump, fresh blueberries, adding a tangy contrast to each sweet bite.The blueberry-chocolate combo is not the most popular one, but it should be! For a variation, try raspberry-chocolate by replacing the blueberry ingredients with raspberry ones.

➣The highest-quality vegan chocolate chips will produce the highest-quality brownie. The only ingredients should be chocolate liqueur, sugar, cocoa butter, vanilla, and possibly lecithin. Avoid chips with high-fructose corn syrup as an ingredient.

➣Since the consistency of spreadable fruit varies from brand to brand, we used the kind that had no whole blueberries visible. If yours looks like it does have whole fruit, no worries! Just pulse it in a blender a few times until smooth. You can add the recipe’s measure of soy milk to it, if necessary, to make the blending easier.

⅔ cup plus ½ cup semisweet chocolate chips

10 ounces blueberry spreadable fruit

¼ cup soy milk

¾ cup sugar

½ cup canola oil

2 teaspoons pure vanilla extract

½ teaspoon almond extract

1½ cups all-purpose flour

¼ cup unsweetened cocoa powder

¼ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh blueberries

PREHEAT THE oven to 325°F. Grease a 9 × 13-inch baking pan.

Melt the ⅔ cup of chocolate chips, reserving the other ½ cup as whole chips. To melt, create your own double boiler: Heat a small pan of water over high heat until boiling. Place another small pan on top of that and place the chips in that one. Use a rubber spatula to stir until melted. Remove from the heat and let cool just a bit while you prepare everything else. Or, if you want to melt the chips in a microwave instead, place them in a microwave-safe bowl (obviously) on high heat for 1 minute. Stir the partially melted chips and microwave again for another 30 seconds.

In a large mixing bowl, combine the blueberry spreadable fruit, soy milk, sugar, canola oil, and extracts. Mix on high speed (if using an electric hand mixer) until no large clumps of the spreadable fruit are visible. This could take 2 to 3 minutes.

Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed; we use a fork here because the batter is very thick and can clump up in a whisk or mixer. Mix in the melted chocolate as well.

Fold in the remaining ½ cup of chocolate chips and the fresh blueberries. Spread the batter in the baking pan (don’t worry if it doesn’t come to the very corners of the pan because the batter will spread while baking and it will all work out).

Bake for 45 minutes. You can’t really do a toothpick test here because the chocolate chips will make the pick look wet and the top will appear soft and crinkly and not done when, we promise you, it is done.

Remove from the oven and let cool. Slice into sixteen squares (or whatever size you want). If you want to serve it warm, wait about 30 minutes, so it is still warm but not hot. For true decadence, serve with vanilla ice cream (page 260) and a little bit of blueberry syrup, plus some fresh blueberries for good measure.

LEMONBARS

MAKES 12 BARS

TIME : 4 HOURS (MOST OF THAT FOR CHILLING)

Bet you thought you’d never have a lemon bar again in the land of vegan culinaria. Well, turn that frown upside down—café-style lemon bars are here! Lots and lots of tangy, creamy, jelled lemon topping blankets a short-bread crust. And with a sprinkling of confectioners’ sugar, these are