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Brownie points

My good friend Canadian Rich, introduced me to this brownie recipe a few years ago now, I believe it was handed down to him by a friend back home (or perhaps a saint I cant be too sure). They are by far my favourite chocolate treat of all time and they make the house smell of chocolaty heaven.

Canadian Rich’s Heavenly Vegan Brownies

1 1/2 cups unbleached flour
1/2 cup cocoa
1 1/2 cups brown sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
3/4 cup hot water with a heaped tablespoon of coffee disolved in it
3/4 cup soymilk
1/3 cup vegetable oil
1/2 cup walnuts (I generally don’t add these because I have fussy walnut hating friends, but they do give the brownies a lovely texture)
1/2 cup choc chips (please use tropical source if you can get them, they make the world of difference)

7 oz (210 g) dark, chocolate chips (once again tropical source if you can)
5 oz (150 g) vegan margarine

1) Pre-heat oven to 160 degrees celcius.  Prepare a 9×9 pan by greasing it and then lining it with parchment paper.

2) Sift together the flour, cocoa, brown sugar, baking soda, baking powder and salt.  In a separate bowl, stir together the coffee, soy milk and vegetable oil.  Combine the wet and dry and mix well.  Stir walnuts into the batter (if you use them).  Pour the batter into the prepared pan, sprinkle
the top with choc chips, and bake for 25 – 35 mins depending on your oven, or until an inserted toothpick comes out clean.  Cool the cake on a wire rack.

3) When the cake is cool, prepare the glaze.  In a double boiler melt the chocolate and vegan margarine.  Whisk together very thoroughly to get a smooth, rather than a streaky finish.  Pout the warm glaze over the cake, smoothing it out over the surface.  Place the pan in the fridge to set.
Divide the pan of brownies into 12 squares and enjoy!

Tip* to get a smooth, clean cut when slicing a cake, run a large knife blade
under very hot water, pat dry with a clean cloth and slice.


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